Panciotti® with aubergine and scamorza cheese, piquillo pepper, basil cream, red prawns, chestnut smoke
x4
Ingredients for 4 people
4 Panciotti® with aubergine and scamorza cheese Divine Creazioni Surgital
2 piquillo peppers
1 bunch of basil
g. 50 vegetable broth
6 red prawns from Mazara del Vallo
1 lime
g. 10 chestnut smoke
Salt, pepper, and extra virgin olive oil
g. 15 Normandy butter
Procedure
Burn the peppers over a high flame, then place them while still hot in a container and let them cool. Afterwards, remove all the black skin and seeds, blend the pulp with the broth, and add 10 grams of extra virgin olive oil gradually. Blanch the basil leaves for a few seconds in salted water, cool them in ice water, then drain and blend them in the Pacojet with a little extra virgin olive oil and sparkling water (if the Pacojet is not available, an immersion blender can be used; in this case, pre-freeze the blender cup). Clean and gut the prawns, cut them into large pieces, and season with oil, lime zest, and pepper. Cook the Panciotti® in salted boiling water, drain them, and sauté in a pan with emulsified broth and butter; heat the pepper cream and spread it evenly on the bottom of the plate, place a Panciotto in the center, dot with basil cream, lay the red prawns on top, and finally smoke everything with chestnut wood.
DAVIDE DE PRA AND ALESSANDRO BUFFA
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
