Rosso di Mazara®, Plankton and Tonda di Giffoni
Recipe by Lorenzo Cuomo
COOKING: 1 H
DIFFICULTY: High
Rosso di Mazara®, Plankton and Tonda di Giffoni
Recipe by Lorenzo Cuomo
COOKING: 1 H
DIFFICULTY: High
Ingredients
Ingredients
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
Preparation
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.