Ingredients for 4 people
Bauletti with Castelmagno DOP Cheese Divine Creazioni Surgital per portion (about 300/400 g total)
20 g purple potato powder
120 g stracciatella
80 g peeled red prawns
For the basil pesto with Pacojet:
60 g basil leaves
30 g arugula
10 g parsley
60 g almonds
100 g Canestrato or Parmesan cheese
200 g ice
100 g olive oil
10 g salt
20 g ginger or a pinch of pepper
Fresh sprouts
Put everything in the Pacojet. Freeze and pacotize. Repeat the operation 3 times.
Procedure
Cook the Bauletti in plenty of salted water for 5 minutes; drain and sauté them in a little vegetable broth and oil. Let reduce and serve, placing the prawns and stracciatella on top. Slightly heat the pesto and dress the dish. Garnish with fresh sprouts and purple potato powder obtained from dried blanched tuber.
Giovanni Lorusso
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
