METHOD
This is a stunning and sophisticated combination of sweet, creamy, and briny flavors.
A dramatic and simple appetizer where sweetness meets saltiness. The creamy stracciatella is the perfect bridge between the two.
The Persimmon (Important):
You need Fuyu Persimmons. These are the short, squat, tomato-shaped ones. They are sweet and crisp when firm and can be eaten like an apple. Do not use Hachiya persimmons (the acorn-shaped ones), as they are mouth-puckeringly astringent until they become mushy-ripe.
Instructions:
- Prepare the Base: Spread the stracciatella cheese evenly across the bottom of a wide, shallow bowl or a serving platter. Create a "bed" for the other ingredients.
- Prepare the Persimmon: Wash the Fuyu persimmon. Using a sharp knife, slice off the very top leafy core. Slice the persimmon widthwise into thin rounds, about ¼-inch thick. You do not need to peel it.
- Assemble: Arrange the persimmon rounds over the bed of stracciatella.
- Top: Place a small spoonful of caviar directly onto the center of each persimmon round. (try Oscietra, Kaluga or Amur Fusion from Attilus Caviar range)
- Finish: Drizzle very lightly with a high-quality olive oil. Sprinkle a few crystals of flaky sea salt and a twist of black pepper over the entire dish.
Serve immediately. The contrast of the cool, creamy cheese, the sweet-crisp persimmon, and the salty pop of caviar is extraordinary.
Why it works: The Fuyu persimmon's honey-like sweetness and firm texture stand up beautifully to the rich saltiness of the caviar, while the stracciatella mellowes everything out. It's a perfect bite.
