Storione is the Italian name for sturgeon. I think that, served in a smaller portioning, this would be a great appetizer in the U.S.
Chef Matteo has been selling this dish like crazy. It is a study of various contrasts: lean and rich, soft and crunchy. The lean is the storione - cut into large cubes and sauteed in a very hot pan to get that crusty caramelization. The rich is foie gras, also cubed large and beautifully caramelized. The crunchy is a refreshing salad of julienned celery and carrots, dressed simply with olive oil, salt and pepper. All these are nestled atop a pea sauce - peas cooked in bacon or pancetta fat with a pinch of salt and sugar, which are then pureed. Whole peas finish the decoration.
Rich, and yet light - you'll come away feeling comfortable and refreshed.
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