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Kingfish & Cerignola Olives Crudo by Luca Ciano
20mins
Easy
Starter
Ingredients
- 250g fresh kingfish
- 100g stracciatella cheese
- 1 lime, juice & zest
- 1 tsp brown sugar
- 100ml Monini Delicato Extra Virgin Olive Oil
- 2 tbsp baby capers, dried well and fried till crispy with Monini Extra Virgin Olive Oil
- 30g grated bottarga
- 15 Monini Cerignola Olives, sliced
- Salt and pepper
Chilli Oil
- Monini Organic Extra Virgin Olive Oil
- ½ a fresh chilli
- Pinch of salt
Preparation
Luca’s Key Ingredient Season 4, Episode 2
- In a bowl, add lime juice and zest, sugar, salt and pepper and whisk adding the olive oil a little at a time until emulsified. Check seasoning. It should taste a little sharp and sweet but not too oily.
- Cut kingfish into thin slices of 2-3 mm, and place in the oil and lime mixture. Allow to sit for a few minutes until the fish starts to change colour.
- For chilli oil, mix all ingredients together and set aside.
- To plate, put a few mounds of stracciatella on a serving plate. Top the cheese with the fish followed by the olives. Garnish with crispy capers, chilli oil and last grated bottarga.
Recipe by @cheflucaciano
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Luca Ciano
An Italian born chef residing in Sydney, Luca is a talented and innovative culinary artist, celebrated for his ability to transform simple ingredients into extraordinary dishes with flair and creativity.
