Tonkatsu-style Frog Supreme with fiordilatte braided cheese, cherry tomatoes, capers and herbs
DOSES FOR: 4 porzioni
A refined example of how to exalt Frog Supreme by alternating textures, colours and flavours to achieve the perfect balance.
Recipe by Chef Sauro Bison
12 pieces Frog Supreme
100 g Sifted wheat flour
100 g Sosa Ingredients Panko
50 g Egg white
Seed oil to taste
Pepper to taste
Coat the Frog Supreme in breadcrumbs. First, dip in the flour then into the lightly-whipped egg whites and finally in the panko. Fry in deep oil at 170° C until golden brown. Drain then season with salt and pepper.
200 g Carnival mix tomatoes
20 g Pantelleria IGP capers
5 g Profumi e Colori – herbs and flowers
Daidai Ponzu to taste
Fragrant extra-virgin olive oil to taste
Halen Môn Pure Salt
Mediterranean seawater to taste
Powdered Zathar Phenicien® to taste
Desalt the capers in plenty of lukewarm water. Cut the cherry tomatoes into even pieces then season with oil, salt, pepper, Zathar Phenicien®, Daidai Ponzu and a little seawater. Briefly beat the capers and herbs then mix with the cherry tomatoes.
Assembly and finishing
Arrange the fried Frog Supreme at the centre of the plate. Add the chopped Formaggi.it fiordilatte cheese braids then the cherry tomato and caper salad. Finish the dish off with the Profumi e Colori and a splash of Daidai Ponzu vinegar.