Code K115
Bauletti® with sheep’s ricotta and Sicily pistachios and red shrimp with “Gin-Epro”
x4
People
Ingredients for 4 people
400 g Bauletti® with sheep’s ricotta and Sicily pistachios
100 g shellfish bisque
50 g pistachio cream
50 g fish fumet
5 g orange zest
5 g lemon zest
10 pcs. cleaned red shrimp
20 g Gin Mare
10 g juniper powder
olive oil, salt, and chili pepper to taste
Procedure
Place the pistachios in a Pacojet container, add the fish fumet and citrus zests, freeze, and process twice with the Pacojet. Store the pistachio sauce in the refrigerator. Cut the red shrimp tails into small pieces and marinate with Gin Mare, olive oil, salt, and chili pepper. Cook the Bauletti® for three minutes in plenty of salted water and finish cooking in the shellfish bisque. Plate as desired and garnish with the marinated shrimp. Season with the pistachio sauce and juniper powder.
