Panciotti® con cappesante e gamberi dei mari del Nord bisque sauce and BBQ prawns
x4
Ingredients for 4 people
12 Panciotti® con cappesante e gamberi dei mari del Nord Divine Creazioni Surgital
4 whole prawns For the bisque sauce
250g cherry tomatoes
prawn heads q.s.
1 onion
salt
extra virgin olive oil
thyme For the onion ash
2 whole onions
Procedure
For the sauce: cook the cherry tomatoes in an aluminum tray inside the BBQ, previously seasoned with oil, salt, and thyme. Cook the onion in the BBQ as well, until softened. Remove the prawn heads from the rest of the body, cut off the eyes with scissors to avoid bitterness, and grill them to achieve a roasted flavor. Combine the tomatoes, heads, and peeled onion (removing the blackened parts) in a bowl and blend with a hand blender. Pass through a fine sieve and adjust seasoning. For the onion ash: slice the onions into julienne strips and place them on a baking sheet; cook in the oven until burnt. Blend in a food processor to reduce to powder. Cook the Panciotti® in plenty of salted boiling water; meanwhile, grill the prawn bodies for one minute on each side, just to give a roasted flavor. Serve the hot bisque sauce in the center of the plate, using a spatula to form a circle, place the Panciotti® spaced apart, add the prawns, and finally, to recall the roasted grill flavor, “dust” the Panciotti® with a bit of onion ash. Finish with a drizzle of extra virgin olive oil.
ANGELICA LODI
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
