Parmesan with caviar

Antonius Caviar

To prepare this starter, you will need 30 g of Antonius Caviar Siberian. This product is available in our  e-shop.


Pickled apple (prepare 1 day before)


– 125 ml of white wine vinegar

– 7,5 g of salt

– 90 g of sugar

– 225 ml of water

– 6 allspice grains

– 3 bay leaves

– 1 Granny Smith apple


Slice the apple thinly and prepare the pickling liquid from the rest of the ingredients. Pour the pickling liquid over apple slices and leave it in the fridge for 24 hours.


Parmesan cones


– 200 g of permesan cheese


Grate the cheese very finely and form circles using a cooking ring. Bake for about 10 minutes in the oven preheated to 180 °C. When ready, remove from the oven and shape it over a metal or paper cone.


Asparagus puree


– 300 g of asparagus

– 1 shallot

– 3 cloves of garlic

– 100 ml of milk

– 50 ml of cream

– 2 sprigs of thyme


Peel the asparagus and onion and chop finely. Heat the oil in a saucepan and fry the shallots, garlic, asparagus and thyme. Add milk and cream, cook until everything becomes soft. Then blend to a smooth puree.


Using a piping bag fill the parmesan cones with asparagus puree, top it with caviar and decorate with apple matchsticks.