Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil

Method

For the passion fruit jelly

• 1

  Boil the fruit purée with water; remove from heat and incorporate the gelatine, soaked previously in water, and the orange juice.

• 2

  Strain and leave it to set in the fridge.

Crackers

• 1

  FruBlend potatoes with Olitalia Sicilia PGI Extra Virgin Olive Oil, white wine vinegar, egg whites and a pinch of salt.

• 2

  Mix the two flours, the yeast and the water in a bowl and add to the previous mixture. Mix everything together and leave it to rest for about 1 hour.

• 3

  Take the dough and roll it out as thinly as possible using a sheeter; then cut it into 3x6 cm rectangles.

• 4

  Deep-fry the rectangles in a large amount of oil at a temperature of 170°C/338°F for a few minutes. Drain on paper towel.

Food plating

Leave it to cool and spread half the passion fruit jelly on half of each cracker; then, spread lumpfish roe on the other half. Decorate with chives and serve.