A creative idea that redefines the boundaries of taste!
Davide di Rocco, chef and owner of the Di Rocco Ristorante in Noale, in the province of Venice, surprises with an appetizer that breaks the mold: marinated Purple Shrimp, with intense flavor, meet the sweetness of Loison orange and chocolate panettone, in an unexpected combination; avocado and mandarin add creaminess and freshness.
Ideal for curious and adventurous cooks, this appetizer is an opportunity to try something new and different.
La ricetta
- ingredienti
- per 4 persone
- 250g Loison orange and chocolate Panettone
- 16 purple shrimp
- Mandarin gel, avocado mayonnaise to taste
- 1 avocado
- Peeled mandarin segments
- Extra virgin olive oil, butter, salt, and pepper
- 2 confit shallots
- Toasted panettone crumbs and radicchio leaves for garnish
Procedimento
Clean the purple shrimp, remove the shells, and place the tails in a bowl; squeeze the heads, add extra virgin olive oil, mandarin juice, salt, and pepper; mix and marinate the tails.
Cut 12 cubes of panettone and grill them on a griddle for a few seconds to form a crust.
For the confit shallots: cover the shallots with salt and bake them at 165°C for about 50 minutes; peel the shallots (they can be stored in a container with a little oil).
Peel the avocado, cut into 8 wedges, and sauté in a pan; at the end, "reheat" the confit shallots in the same pan with some butter.
For the avocado mayonnaise: blend avocado, lime juice, and oil.
Plating
Arrange mandarin gel and avocado mayonnaise on the plate; place the panettone cubes, avocado, and confit shallot. Complete with peeled mandarin segments and purple shrimp. Finally, garnish with toasted panettone crumbs and radicchio leaves.
Before placing the shrimp tails on the plate, place them on paper to absorb excess liquid.
Chef's tip
Davide di Rocco suggests experimenting with this innovative proposal also with Loison mandarin panettone, for an even more surprising experience enriched with nuances.
