Ingredients for 2 people
Elements for the dish composition:
12 Le Violette with purple potatoes Vitelotte
8 purple prawns from Gallipoli (Aristeo Antennatus)
2 fennel hearts from Ricci Sookar’s garden
1 small beetroot, juiced
1 purple potato, sliced into chips
1 bunch of agretti
1 citrus-flavored Grand Bay beer
Fresh ginger
Salt and pepper
Olive oil for frying
Extra virgin olive oil from Puglia
Procedure
Clean the prawns and place them in a bowl in the fridge. Put the heads on a baking tray with parchment paper and cook at 130 degrees for three hours until crispy, blend them and set aside. Fry the purple potato chips in olive oil at 165° and 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 sieve, and 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 powdered purple prawn heads. Serve with Grand Bay beer.
