Indaco

White Sturgeon Caviar

Request

Canaletto INDACO caviar is very refined, comes from the White sturgeon (Acipenser Trasmontanus) and it is processed with the traditional “Malossol” method.

Its large roe ranges from 2,8 to 3 mm and the colour is dark, from black to gunmetal grey.

Usually available from December to June.

INDACO caviar has a delicate and pleasant taste with hints of dried fruit and seafood.

With a delicate taste, it is suitable for those who want to approach caviar.

A curiosity

It is endemic to the Pacific coasts of North America between Alaska and Baja California.

In the second half of the nineteenth century, the production of caviar had reached such a quantity that in American bars it was served as a side dish, as we do today with “peanuts”. It seems that the high salt content that was used for preservation favored thirst and, consequently, drinking.

Pairings

A fresh white wine is a good choice; a dry white from Burgundy, such as Chablis, or a more austere Chardonnay will go well with the delicate flavor of caviar.

Recommended recipe

Canaletto Caviar on baked potatoes

Serves: 4

Ingredients

  • 4 medium size potatoes (it is preferable to choose potatoes of the same size)
  • 4 tablespoons of Caviar
  • 250 gr of Crème fraîche (use sour cream alternatevly)
  • 2 teaspoons of pink Himalayan salt
  • 1 teaspoon of freshly ground black pepper

Method

Heat the oven to 200 ° C; wash the potatoes carefully then dry them and slice them open lengthwise with a paring knife, so that they stay upright on the pan (do not peel them though).

With the help of a digger, make a hole on the surface of the potatoes, creating a small groove where you will add the seasoning once cooked. Wrap each potato in aluminum foil, place them on the baking sheet and cook them in the oven for 45 minutes.

In the meantime, prepare the Crème fraîche: in a small bowl add the cream, a drizzle of extra virgin olive oil, salt and pepper; work well the ingredients with the help of a spoon or a whisk and create a smooth cream.

Once the potatoes are ready, remove them from the foil and place them on a serving dish, add the cream in the groove you have previously made and put a spoonful of Canaletto Caviar as your finish touch.

Now have a seat and… Enjoy your meal!

Recipe by Chef Jonathan Trivellato

100% Italian Quality

Every single CANALETTO product seeks perfection in terms of quality thanks to 100% guaranteed and certified Italian production.

 

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