'Nduja, capers and Bergamot of Reggio Calabria
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Recipe ingredients:
(for 4 people)
4 thin slices of white toast
100 g of 'nduja
10 dried capers
2 bergamots of Reggio Calabria
Half sheet of gelatin
200 g of water
200 g of sugar
Leaves of catmint
Preparation:
Peel and centrifuge the bergamot to extract the juice from the pulp.
Soften gelatin in water, dissolvig it in 1 / 4 of the juice obtained by centrifuging the bergamot, let cool and then whip it with the remaining 3 / 4 of the juice to obtain a mousse, then put it in the fridge.
Blanch the zest of bergamot for at least 5 times, cut into strips, candy them in a syrup of sugar and water, remove and allow to dry.
Blend the capers to obtain a powder.
Presentation:
Place a triangle of toast on a plate, put on a small quenelle of 'nduja, dust with powdered capers and overlap another triangle of toast.
Deposited on the toast side the bergamot mousse and garnish with the candy bergamot zest, a few capers and catmint.
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