Cucina a Spicchi #3: barbecued leeks with guanciale & Cara Cara

Cucina a Spicchi is Tenuta Donna Fina’s format dedicated to showing how citrus can be transformed into a modern, technical and surprising ingredient.

The goal is to break out of the box: not just desserts, not just juices.
Every citrus fruit, in the right hands, becomes a gastronomic element made of contrasts, textures and scents.

For this we collaborate with chef Mario Casu, of Casu Osteria Contemporanea (Giarre, CT), a restaurant featured in both the Michelin Guide and on the Guida Ristoranti d’Italia – Gambero Rosso Guide within months of its opening.

His essential, raw-material-centered approach enhances Donna Fina citrus fruits in every part: juice, zest, pulp.

The Recipe: Leek BBQ, Guanciale and Cara Cara Mayonnaise

A smoky, fresh and enveloping dish: the sweetness of the barbecued leek meets the savoriness of the guanciale and the citrusy vibrancy of the Cara Cara, present in both the mayonnaise and the semi-candied peels.

Perfect for a dinner party that is different, elegant, yet simple to prepare.

BBQ cooking leeks

Wash the leek well and dry it.

Grill it (varying time depending on the power of the BBQ) until the outside is well charred and the inside soft and creamy.

Let cool and remove the charred outer layers.

Cut it into four regular cylinders.

Making Cara Cara mayonnaise

Heat seed oil and EVO oil together to 121°C to pasteurize them.

In the glass of the immersion blender combine:

• one whole egg
• one yolk
• mustard

Blend by starting to add the hot oil at a trickle until thickened.

Adjust with vinegar, Cara Cara juice, salt and pepper. Store in a cool place.

Prepare the semi-candied peels

• Peels of Cara Cara
• Juice of 2 Cara Cara
• 100 ml of water
• 50 g of caster sugar

Place Cara Cara peels in water for 24 hours. Drain, rinse and finely chop them.

In a small saucepan, bring to a boil:

• Water
• Cara Cara Juice
• Sugar

Add the peels and cook slowly until shiny and soft.

Let cool on a tray.

Plate assembly

Arrange the leek on the plate.

Sprinkle with the toasted hazelnuts.

Add wedges of Cara Cara

Lay thin slices of guanciale on top.

Top with a spoonful of Cara Cara mayonnaise on the plate and the half-candied peels.

A drizzle of oil and a turn of pepper can complete the dish.

Chef Casu’s advice

This dish is at its best paired with:

• a refermented, fresh, mineral white wine
  or
• a citrus-flavored white beer that picks up on the Cara Cara note.

Perfect as an appetizer to share or as a light dish to serve at a casual but sophisticated dinner party.

The combination of smoky, citrusy and savory makes it one of the most interesting dishes of the season.