Raw and cooked Sicily’s Red Prawns, crispy amaranth, Taggiasca olive oil and beetroot ice cream

Suggested wine pairing:
TIRSAT produced by Gurra di Mare

A wine that comes from the sea.

Chef ANDREA BERTON Ristorante Berton (MI)

Ingredients for 10 people:

Jelly shellfish:
N. 30 shrimp 80 gr. each 150 gr. spring onion Gr. 30 Fennel beard Gr. 10 Marjoram N. 1 garlic clove Gr. 1000 tomatoes Extra virgin olive oil 3 dl Gr. 100 coral shrimp Gr. 10 iota
Foam with extra virgin olive oil:
Foam: 100gr. of water, 1 gr. of Sucro (emulsifier), 2 sheets of gelatin, 3 gr. Maldon Salt, 150 gr. olive oil, 2 gr. of Glice Mix water, Sucro (emulsifier) and gelatin. Mix olive oil, glice and Maldon Salt and pour in the previous mixture: stir with the blender as for a mayonnaise.
Beet Sorbet:
500 gr. beet juice 250 gr. orange juice 500 gr. of blood orange juice 60 gr. albumen 125 gr. of TPT syrup (65 water, 30 sugar, 43 Glucose) Mix all ingredients, put in container Pacojet and freeze.
Amaranth:
Gr. 500 amaranth, 2 l of broth, 3 liters of extra virgin olive oil for frying. Cook amaranth in vegetable broth for 30 min. and let it swell for other 5 min. then spread on baking paper, cut with a round cutter (8 cm) and dry it in the oven for 3 hours at 80 °. Before serving, fry it in olive oil at 180 ° to let it swell and make it very brittle; during frying the disk will take the form of a rather closed tile.
Prawns:
30 Sicily’s prawns, 70/80 gr each. Clean the shrimp, remove the head and the tail and sear on the griddle from only one side (unilateral cooking).

Clean the shrimp and recover their heads for the bisque. Brown heads in oil, add the finely chopped spring onion, the fennel beard, marjoram, the garlic clove, the tomatoes into small pieces; let simmer tomatoes for a few minutes and cover with cold water the carapaces. Let it cook for 15 Minutes. Filter with a small colander.
Whisk the coral with 200 gr. bisque, recover 2L of bisque and immerse the same with the coral, then put everything in a large pot and start the clarification, making sure that the boost of heat from below is very strong to push all the impurities on the surface. When it starts to boil, lower the heat and simmer for about 1 hour. Filter everything and add 5gr. per liter of iota, then let it cool.

Assembly:

Put the jelly on the bottom of the plate, pour around a little bit of olive oil, then arrange the shrimp with the cooked part down. Then put on them the quenelle of beetroot sorbet and place the amaranth tiles filled with olive oil foam, complete with a few iodized buds.