Ingredients for 4 people
600 g Gnocchi caserecci with pumpkin
12 Sanremo purple prawns
½ clove of Vessalico red garlic (in its skin)
100 g burrata
60 g basil
½ clove Vessalico red garlic
20 g extra virgin olive oil
50 g onion
50 g carrot
50 g celery
50 g tomato
50 g leek
Prawn heads and shells
20 g brandy
Water as needed
Procedure
Prepare the bisque by first sautéing all the diced vegetables except the tomato. Add the prawn heads, flambé with the brandy, and finally add the tomatoes. Cover with water and reduce. Adjust the seasoning with salt, strain, and keep warm. Clean the basil, dry it in a salad spinner, and blend it with the half clove of garlic and the extra virgin olive oil. Adjust the seasoning with salt. Blend the burrata with a mixer until you get a thick cream.
In a pan with extra virgin olive oil, sauté the clove of garlic. Once golden, remove it and add the previously cut prawn tails and the prawns with their heads. Sauté everything and add the bisque. Add some torn basil leaves.
Cook the Gnocchi in boiling salted water. Meanwhile, on a plate, preferably black, create a spiral with the burrata cream. Sauté the Gnocchi and place them on the spiral, garnishing with a few drops of basil cream.
Livio Revello, Chef Trainer, Advanced Training – fic.
