A light, fresh and colorful seafood recipe where the delicacy of the shrimp is well combined with the flavor of Panettone.
Martino Scarpa, chef of the Ai Do Campanili restaurant in Cavallino Treporti (Venice), this month offers us his King Prawns with Panettone Velouté.
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For this dish you can read the instructions below or follow the video-recipe where Chef Scarpa explains how to make it.
- 4 servings
- 200 g of licorice and saffron Loison Panettone
- 50 g onion
- 300 ml vegetable stock
- 24 king prawns
- 250 g of raspberries
- 1 lemon
- 30 g sugar
- 1 celery stalk
- 8 thin slices of bacon
- 100 g of ricotta cheese
- Peel of half a lemon
- Salt and pepper to taste
- Olive oil to taste
Cut the Panettone into small pieces and place it in a saucepan with a base of onion and vegetable stock. Cook for 20 minutes over medium heat and at the end whisk and add salt.
Clean, wash and remove the shell from the shrimp; blanch them in boiling salted water for a couple of minutes at most and then season with salt, pepper and evo oil only.
Cook the raspberries in a pan for about 25 minutes with a little lemon juice and sugar, then sieve the raspberries to remove the seeds.
Cut the celery into very thin slices and place them in water and ice until crispy.
Season the ricotta with salt, pepper, lemon peel and evo oil.
Lay the thin slices of guanciale on a sheet of baking paper and put them in the oven at 165°C for 5-10 minutes.
Spread the Panettone cream on the plate using a spoon. Lay the prawns, a few drops of raspberry velouté and the crunchy celery on top. With the help of two small spoons form quenelles of seasoned ricotta. Finally, place the crispy bacon and some cubes of Panettone previously toasted in the oven.