Top Chef con Ricetta

ISA MAZZOCCHI : E’ LEI “LA MIGLIOR CHEF 2021”! Intervista esclusiva: la sua storia e la sua ricetta top

Isa Mazzocchi

Isa, let’s talk about your recipe: which dish did you choose?
A highlight of my menu: “poached egg on ricotta cream, marinated sturgeon and caviar” I love it because it contains flavors and ingredients from my land and the countryside overlooking the river.
A wine to pair?
I chose Ageno from Vinicola La Stoppa, an ancient company founded over a hundred years ago. It is an Aromatic Malvasia di Candia, which is very fragrant and aromatic on the nose. It goes well with the egg because the grapes are macerated and release tannins, which despite being a white wine, clean the greasiness and greasiness of the egg.

Ageno / La Stoppa, The ancient winery is located in Emilia Romagna, in Val Trebbiola, not far from the Trebbia river, in the province of Piacenza


L’uovo di Ida Mazzocchi

Ingredients for 4 people
– 4 eggs – 150 g of sturgeon marinated in salt and sugar – 200 g of cottage cheese – 20 g of sturgeon caviar – 20 g of salmon roe – 50 g of cream – vanilla pod – salt – pepper – extra virgin olive oil – 1 tablespoon of vinegar
Boil the salted water with the vinegar, dip the egg in and cook for a few minutes; the yolk must still be raw. Whip the ricotta until it reaches 60 ° C, add the liquid cream, season with salt and oil. Keep warm. Slice the sturgeon into thin slices and season with vanilla oil. Serve on individual plates, placing the ricotta cream in the center, the sliced ​​sturgeon and place the poached egg on top. Season with flakes of salt, pepper and oil; finish with the fish roe.