Today’s recipe by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice, is colorful, fresh and light. It features red prawns beautifully paired with delicate Panettone turned into a cream of soup. This dish can also be served in shot glasses, paired with Panettone croutons.
To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Scarpa explains how to recreate it.
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☞ The Video (Italian)
♨︎ The Recipe
200 g Loison Licorice & Saffron Panettone, plus extra for garnishing
50 g onion
300 ml vegetable stock
24 imperial prawns
250 g raspberries
30 g sugar
1 celery stalk
Pork cheek, cut into 8 thin slices
100 g ricotta cheese
Zest from half a lemon
Salt, pepper and extra-virgin olive oil, as needed
Cut the Panettone into small pieces and place in a saucepan with a base of onion and vegetable stock. Cook for 20 minutes over medium heat, then blend and season with salt.
Clean, wash and remove the prawns’ shell; scald in boiling salted water for no more than a couple of minutes, then season with salt, pepper and extra virgin olive oil.
Cook the raspberries in a frying pan for about 25 minutes with a little lemon juice and the sugar. Put through a sieve to remove the seeds.
Cut the celery into very thin slices and immerse them in a bath of water and ice until crisp.
Season the ricotta with salt, pepper, lemon zest and extra virgin olive oil.
Spread the thin slices of pork cheek out on parchment paper and toast in the oven at 165° C for 5-10 minutes.
With the help of a spoon, pour and spread the Panettone cream of soup onto a plate. Place the prawns on top, add a few drops of raspberry sauce and the crunchy celery.
With the help of two small spoons, scoop the seasoned ricotta out. Lastly, top with the crisp pork cheek and a few cubes of toasted Panettone.