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For those who love intense flavours, NEERO canaletto is a fresh caviar, with a soft , fine and elegant taste.
It is sometimes accompanied by a fresh aromatic final note.
In the kitchen it is very versatile, it goes well with dishes with light starches, moderately sour cream, soft bread or blinis as Russian tradition teaches, but it can also be enjoyed pure so as to bring out its strong and satisfying aromatic flavour: the intense flavour of Siberian caviar gives a moment of pure pleasure.
It takes about 8 years to obtain this caviar.
Recommended pairing
Brut bubbles, still white wines with good minerality, vodka.
100g of caviar provide approximately 260 kcal divided as follows:
A source of vitamins and omega 3
With its high content of monounsaturated fats and omega 3 , health-friendly lipids, caviar could be considered an ally of the heart and arteries.
Other nutrients include various proteins, vitamin A , B vitamins , vitamin D and numerous minerals, including calcium and phosphorus , iron , magnesium and selenium .
Recommended Recipe
Ingredients for 4 people:
200g of mascarpone
Lavender flavored oil to taste
5 tablespoons of lemon powder
4 tablespoons of Canaletto Caviar Caviar
Prepare the lemon powder: put the peels (be careful to remove the white part, which is bitter) in the oven at 60° for about an hour, and leave to dry.
Using a mixer, once ready and cold, blend them until they become a powder.
Lightly heat some extra virgin olive oil in a non-stick pan, add a few lavender flowers and leave to macerate.
Filter the oil once it has reached the desired fragrance intensity.
Now work the mascarpone with a drizzle of lavender oil (you should only smell the scent which must not be overwhelming, so we recommend adding a little at a time) until it becomes almost frothy and form quenelles using two spoons.
Proceed to plating and add a teaspoon of caviar that will give the final touch to each quenelle. Finally, to complete the dish, sprinkle the lemon powder, which will enhance the aromas of the recipe.
Recipes and photos by Chef Jonathan Trivellato