Le Violette with burrata from Puglia, red prawns, vanilla bisque, and crispy guanciale
x4
Ingredients for 4 people
16 Le Violette Divine Creazioni Surgital
10 Sicilian red prawns
1 celery stalk
1 carrot
1 white onion
5 slices of guanciale
1 lime
Halen Môn salt
white pepper
ground vanilla to taste
garlic sprouts
Procedure
For the prawns: shell the prawns, cut them into rounds, and marinate them for 10 minutes with Halen Môn salt, white pepper, and lime zest. Then sauté the celery, carrot, and onion in extra virgin olive oil until softened, then add the prawn shells to the sauté; pour in water and cook for 3 hours. Once cooked, blend with a mixer, strain three times, and add vanilla. Reduce until a thick cream is formed. For the guanciale: slice the guanciale into 2-millimeter slices, fry it over low heat in a heavy-bottomed pan until crispy; drain the excess fat and set it aside on absorbent paper. Place the prawn and vanilla reduction on the plate; cook Le Violette in plenty of salted water, drain, and place them on top, making sure to leave white spaces and then place the prawns on Le Violette and in the white spaces left earlier. Finish the dish with the crispy guanciale and garlic sprouts.
FRANCO FERRI
Recipe from volume III “Young Talents” for Divine Creazioni Curated by Elsa Mazzolini – La Madia Editore
