On cold dishes as to finish a risotto: the extra touch of "Lombard" caviar, interpreted by the chef and patron of Castello Malvezzi, the historic restaurant in Brescia. Four proposals, simple to make, but refined and very pleasant.
Calvisius, the Lombard caviar. Said so it makes you smile, in reality in 2022 we will celebrate the 30th anniversary of the first production by white sturgeons, raised in the tanks of Agroittica Lombarda. The company from Calvisano, a town in the Bassa Bresciana, which had already started working on eels and trout in the 70s (taking advantage of the thermal surplus of the adjacent steel mill to heat the spring waters) and in the early 80s it turned its attention to the fish species from which the eggs most appreciated by gourmets all over the world are obtained.
From the pioneering of a single variety we have arrived today to a dozen proposals, divided between the Calvisius line (based on white sturgeon, Siberian and beluga) e the Ars Italica line, obtained only from sturgeons grown in the waters of the Ticino Park: oscietra, sevruga and the autotocna species naccari whose eggs thrilled Leonardo da Vinci. Not surprisingly, two of the company's products are dedicated to the Tuscan genius. «At the end of September we will present a very interesting novelty to enrich the range – anticipates Stefano Bottoli, commercial director of Agroittica Lombarda – the route is always the same: absolute quality, which allows us to be highly appreciated also abroad … in 2019 we reached 80% of exports on total production. In Italy, we are working on new distribution channels to ensure that Calvisius leaves the historical concept of a niche product .
Single intensity
"Calvisius is suitable for every season, but without a doubt on cold dishes it gives the extra touch and adds a unique intensity – explains Alberto Riboldi, chef-patron of the splendid Castello Malvezzi in Brescia who prepared four exclusive recipes for La Cucina Italiana – the interesting aspect is to discover the differences between the various natural products. Afterwards you have fun choosing this or that for a dish . To enjoy caviar, what to put in the glass? For (right) parochialism, they have been opened in our test kitchen the best Franciacorta Cà del Bosco, but our top Classic Method, Champagne, vodka (provided it is refined) and also still wines of level such as a Pouilly Fumè, which is based on Sauvignon, lend themselves well. In any case, freshness is a must.
In this regard, Calvisius has created a special pack for the summer. In Summer Box – with free shipping – a pack of Tradition Prestige caviar and a King Crab (fine meat made from king crab) are accompanied by Blinis, the soft savory pancakes that go well with the creaminess of the caviar and the essentiality of the crab. Now the recipes.
Scampi burger, Calvisius Siberian Royal and shitake mushrooms
Ingredients for four people
16 medium-sized prawns
24 shitake mushrooms
80 g Calvisius Siberian Royal
1 lime
Chopped parsley .
Extra virgin olive oil from Garda
Vinegar
Fine salt
Method
Clean and reduce the scampi to tartare, in the meantime select the shitake mushrooms of the same size and cross-cut the chapel which we will then grill and in turn to season with the sauce (made with chopped parsley, extra virgin olive oil, salt and two drops of vinegar). Season the scampi tartare with the lime peel and very little salt. To serve, take a cap with the grilled side facing down, form small shrimp burgers, place the caviar on top and close with the second cap. Repeat the operation three times on a plate and sprinkle with the mushroom sauce.
In combination: Cà del Bosco Satèn 2015.
Black cold spaghetti Felicetti Monograno selection with chives, citronette, stewed shallot and Calvisius Tradition Prestige
Ingredients for four people
320 gr of Felicetti black spaghetti
10 gr of chives
40 gr of stewed shallot
100 g of citronette
Calvisius Tradition Prestige
Method
Cook the pasta in plenty of water and let it cool on a plate with a drizzle of oil, then put it in a bowl and season with citronette, chives and shallots. Serve – the ideal is a slab of slate, but a white dish is also elegant – sprinkle with chives and garnish with caviar.
In combination: Cà del Bosco Dosage Zéro 2004
Carnaroli rice creamed with oyster butter, natural lemon and Ars Italica Sevruga Royal
Ingredients for four people
240 gr Carnaroli rice
Vegetable broth
Oysters
Butter
80 gr of mascarpone
Grated lemon
Extra virgin olive oil
Ars Italica Sevruga Royal
Method
To prepare the butter, carefully clean a giant oyster and obtain 50 grams of pulp, which will be blended. In the meantime, soften the butter and add the blended oyster, mix, put the mixture into shape, which must be 160 grams, and freeze it. Toast the rice, sprinkle with vegetable broth, bring it to cooking and stir in the mascarpone, oyster butter, extra virgin olive oil and grated lemon. Serve the rice, placing on top of fresh oysters to taste and a few oyster leaves. Before serving, add a generous dose of caviar.
In combination: Cà del Bosco Dosage Zéro 2004
Tuna fisherman and Calvisius Beluga
Ingredients for four people
320 gr of monkfish fillet
240 gr of light mayonnaise
180 gr of cooked tuna
20 capers
Extra virgin olive oil
Calvisius Beluga
Method
Put the four fish fillets in a vacuum bag, add salt and perfume with a little garlic-scented extra virgin olive oil, fresh thyme and a pinch of salt. Pour in a white Curtefranca, such as Cà del Bosco Corte del Lupo, close the bag and bake in the oven at 62 °, for a period that can vary from 45 to 60 minutes depending on the size of the fish. Once cooked, reduce the temperature to 4 ° for 15 minutes. In the meantime, prepare the tuna sauce in a classic way with tuna, capers and mayonnaise. Serve with a pastry cutter: on the bottom of the plate, place the tuna sauce and place the finely chopped monkfish on top. Sprinkle with caviar.
In combination: Cà del Bosco Annamaria Clementi 2009.
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