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APPETIZERS/SECOND DISH

Rosso di Mazara®, Plankton and Tonda di Giffoni

Recipe by Lorenzo Cuomo

COOKING: 1 H

DIFFICULTY: High

APPETIZERS/SECOND DISH

Rosso di Mazara®, Plankton and Tonda di Giffoni

Recipe by Lorenzo Cuomo

COOKING: 1 H

DIFFICULTY: High

Ingredients

1 PORTION

Ingredients

1 PORTION

4 Gamberi Rosso di Mazara®
4 Giffoni hazelnuts
Head sauce of Gambero Rosso di Mazara®
Fried shrimp head
Plankton ice cream q.b.
Hazelnut gel q.b.
Hazelnut paste
Cocoa
Shrimp powder q.b.
1 puffed shrimp chips
Shrimp coral sponge
Edible flowers and sprouts
Hazelnut oil
Sichuan pepper
Lime sprouts

Preparation

1 H

Preparation

1 H

Soak the hazelnuts in carbonated water 12 hours beforehand and cut them in half.

For the carpaccio:
Shell the shrimp, keeping the carapace for different preparations.
Beat between two sheets of foil, not too thin.
Cup with a mold.

For shrimp head sauce:
Finely blend heads with parsley stalk and strain through a sieve.
Season with extra virgin olive oil and salt to taste.

For the shrimp powder:
Dry the carcasses along with the coral and blend fine.

For the hazelnut gel:
Make one part cold gel with two parts hazelnut paste and a little cocoa. If necessary put a little water to thin it in consistency.

For red shrimp chips:
Cook tapioca flour with water, blend with shrimp and spread fine on silpat.
Allow to dry and blow in well-heated seed oil at 220°C.

For plankton ice cream:
Proceed like a custard, ripening overnight in the refrigerator and then freezing in paco-jet containers.

Plate
Lay the carpaccio on the plate, polish with hazelnut oil, Sichuan pepper and finish with all the ingredients by placing the hazelnut gel and a grain of Maldon salt on top.

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