Lobster Claw and Fried Castraure with Caviar

A flavourful recipe that combines the assertive taste of castraure (the violet artichoke of Sant’Erasmo) with the refinement of Cru Caviar and the elegance of gold leaf.

Ingredients for 2 people:

• 2 lobster claws
• Castraure
• 3 baby zucchini
• White flour to taste
• Cold sparkling water to taste
• Extra virgin olive oil
• Salt
• Lemon juice
• Cru Caviar 20g
• Extra virgin olive oil

Method:

First, heat the frying oil over a medium flame at medium intensity;
Wash the baby zucchini and slice them very, very thinly lengthwise (about 2/3mm); this step can also be simplified with a slicer set to a disengaged blade;
On a serving plate, dress the sliced zucchini with oil, salt and lemon juice and leave to marinate.
Clean the castraure, removing the first 2/3 leaves and lightly peeling the join between the stem and the head. Cut in half lengthwise and then into a not-too-fine julienne.
In a bowl, mix cold sparkling water with a little white flour, taking care not to stir it excessively; once the oil is hot, that is no less than 180 degrees, begin frying the castraure, passing them through a light coating of batter and then draining them on plenty of paper towel. Repeat the same step with the lobster claw.
To finish, take a soup plate and arrange the zucchini carpaccio over the base, then cover it with a sheet of edible gold leaf. Lay the fried elements on top, the claw with its arm on one side and the castraure on the other.
Complete the dish with Cru caviar.