A creative idea that redefines the boundaries of taste!
Davide di Rocco, chef and owner of the Di Rocco restaurant in Noale, in the province of Venice, surprises with an appetizer that breaks the mold: the marinated purple prawns, with an intense flavour, meet the sweetness of the orange and chocolate panettone, in a unexpected union; avocado and mandarin add creaminess and freshness.
Ideal for the curious and adventurous in the kitchen, this appetizer represents an opportunity to try something new and different.
The recipe
- Ingredients
- 4 servings
- 250 g Loison orange and chocolate Panettone
- 16 purple shrimp
- Mandarin gel, avocado mayonnaise to taste
- 1 Avocado
- Raw peeled mandarin
- Extra virgin olive oil, butter, salt and pepper
- 2 confit shallots
- Toasted panettone crumbs and radicchio to garnish
Directions
Clean the purple prawns, remove the shell and place the tails without casings in a bowl; squeeze the heads, add extra virgin olive oil, mandarin juice, salt and pepper; mix and leave the tails to marinate.
Cut out 12 cubes of panettone and grill them for a few seconds to form a crust.
For the confit shallot: cover the shallot with salt and put it in the oven at 165°C for about 50 minutes; At the end, peel the shallot (you can store it in a container with a little oil).
Peel the avocado, cut out 8 segments and brown in a pan; at the end "regenerate" the confit shallots in the same pan with a knob of butter.
For the avocado mayonnaise: blend avocado, lime juice and oil
Plating
Arrange the mandarin gel and avocado mayonnaise on the plate; place the panettone cubes, the avocado and the confit shallots. Complete with the peeled mandarin segments and the purple prawn. Finally garnish with toasted panettone crumbs and radicchio leaves.
Before placing the prawn tails on the plate, place them on paper to absorb excess liquid.
The chef's advice
Davide di Rocco suggests experimenting with this innovative proposal also with mandarin panettone, for an even more surprising experience enriched with nuances.
