Ingredients for 2 people
Elements for the composition of the dish:
12 Le violette with purple potatoes Vitelotte
8 purple Gallipoli prawns (Aristeus Antennatus)
2 fennel hearts from Ricci Sookar’s garden
1 small beetroot, juiced
1 purple potato chip
1 bunch of agretti
1 Grand Bay citrus beer
Fresh ginger
Salt and pepper
Olive oil for frying
Apulian extra virgin olive oil
Procedure
Clean the prawns and place them in a bowl in the fridge. Place the heads on a baking sheet with parchment paper and bake at 130 degrees for three hours until crispy, blend and set aside. Fry the purple potato chips in olive oil at 165°, let them dry on absorbent paper. Boil the fennel hearts in salted water for 8 minutes, blend them with a drizzle of extra virgin olive oil, strain through a fine mesh sieve, keep warm in a bain-marie.
Marinate the prawns for 5/6 minutes with a little Grand Bay beer, a few drops of beetroot juice, and a touch of grated ginger. Cook Le Violette in plenty of salted water. Arrange the fennel cream in a ring on 4 serving plates. Place Le Violette alternating with the marinated prawns, agretti, purple potato chips, and finish with the purple prawn head powder. Serve with Grand Bay beer.
Chef Antonella Ricci for the Master Show event on April 4, 2016. Bari Eataly.
