Cuturro enriched with flavours and colours

The cuturro
300 g of broken cv Rossello durum wheat
10 g of extra virgin olive oil
2 g of whole sea salt

Cuturro with milk from cow's grazed in the meadows of the Iblei Mountains
150 g of cuturro
300 g of whole milk from cow's grazed in the meadows of the Iblei Mountains
22 g of orange blossom honey

The colours of the cuturro: ton-sur-ton
150 g of milk cuturro
20 g of Romana di Noto ground almonds

The colours of cuturro: green in Sicily
150 g of milk cuturro
30 g of Bronte ground pistachios

The perfume of cuturro: orange blossom
150 g of milk cuturro
1 drop of orange blossom oil

Cow's milk curd sauce
150 g of milk curd from cow's grazed in the meadows of the Iblei Mountains
10 g of natural orange blossom honey

The cuturro
The day before, grind the wheat and sieve it to separate the rough part from the flour and from the smaller grains. Soak the grain in chlorine-free cold water and leave overnight in a room at a maximum temperature of 10 °C. The next day, after eliminating the water and spreading the grain evenly on a perforated tray, cook it in a steam oven at 80 °C for 7 minutes. When cooked, add the extra virgin olive oil and the salt and mix with a fork to separate the grains and dress the evenly. This gives you the cuturro.

Cuturro with milk from cow's grazed in the meadows of the Iblei Mountains
Pour the milk into a pan and heat without boiling. Cook the cuturro as though it were a risotto, gradually adding the hot milk. Stir and simmer gently. Add the honey when cooked and stir until it cools to 40 °C.

The colours of the cuturro: ton-sur-ton
Add the Romana di Noto ground almonds to the cuturro cooked in milk, folding them in using a rubber spatula or a spoon.

The colours of cuturro: green in Sicily
Add the Bronte ground pistachios to the warm cuturro, folding them in using a rubber spatula or a spoon.

The perfume of cuturro: orange blossom
Add the drop of orange blossom oil to the warm cuturro, folding it in using a rubber spatula or a spoon.

Cow's milk curd sauce
Fold the honey very gently into the milk curd, stirring until smooth and even.

Presentation
Using a 4 cm diameter pastry cutter, assemble 30 g of Sicily green cuturro on a plate with 50 g of cuturro cooked in milk from cow's grazed in the meadows of the Iblei Mountains and 30 g of ton-sur-ton cuturro. Use a spatula to flatten the ingredients and remove the pastry cutter. Decorate with the curd sauce and top the cuturro with finely chopped candied orange and lemon from Caffè Sicilia. Serve at a temperature of 18-22 °C.