Ingredients for 4 people
For the composition of the dish:
40 Panciotti® with scallops and north sea prawns
30 red prawns
700 g of burrata stracciatella
100 g of melon sauce
50 g reducer red shrimp heads
For the melon sauce:
100 g of melon pulp
9 g of red port
For reduction prawns heads:
300 g of red prawns heads
peanut oil
Procedure
For the melon sauce:
Blend the melon and the red port until you get a fine puree, put in the bottle.
For reduction prawns heads:
Clean the prawns heads well from the brains, heat a non-stick pan with a drop of oil, scald the brains for 30 seconds and then switch to the fine chinoix and cool. Store in a bottle.
Composition of the dish:
Arrange in a plate the stracciatella burrata, lay the red shrimp cut into pieces and lightly seasoned with salt and oil, make three points with the melon sauce and a few drops of shrimp concentrate, finish with the Panciotti® with scallops and north sea prawns.
Chef Marco Sacco for Master Show event on February 1, 2016.
Torino Eataly Lingotto.
