Ingredients for 4 people
250 g Scrigni® with Apulia Burrata cheese Divine Creazioni Surgital
125 g mantis shrimp broth
15 mantis shrimp
5 g lemon juice
Extra virgin olive oil to taste
Salt to taste
For the mantis shrimp broth
1 onion
30 g celery
15 g garlic
30 g parsley stems
1 kg mantis shrimp
2.5 g saffron
150 g white wine
50 g dry Martini
20 g tomato paste
2 liters mantis shrimp cooking water
Procedure
For the mantis shrimp broth: blanch the mantis shrimp in boiling water for 2 minutes and cool them in cold water, filter the water and set aside. Carefully clean the mantis shrimp without breaking them and set aside all their trimmings for the broth. Sauté the vegetables with the mantis shrimp trimmings and deglaze with white wine and dry Martini. Once the wine has evaporated, add the cooking water where the mantis shrimp were blanched; cook over low heat for at least 2 hours. After 2 hours, strain everything. Cook the Scrigni with Apulia Burrata cheese in plenty of salted water, drain and finish cooking with the mantis shrimp broth; add the lemon juice. Place the Scrigni apart from each other on a plate, laying the previously blanched mantis shrimp on top, seasoned with extra virgin olive oil, salt, and parsley. Serve everything piping hot.
Valentino Palmisano
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
