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Gambero Rosso carpaccio

Gamba 'Rosso di Mazara' met sinaasappelricotta, bottarga, zeewier en citrus. "De lichtzoete smaak van de 'rode garnaal' combineert heel mooi met de frisse vinaigrette en ricotta".

Dit is een recept van chef Pasquale Carfora van Restaurant Aroma - Italian Fine Dining, Vaassen.

Ingredients

shrimp bisque
extra virgin olive oil
orange
50gof ricotta
10gof tangerine vinegar
50gof orange juice
shrimp powder
seasonal herbs
powdered bottarga
seaweed powder

Preparation

  1. Clean the shrimp (Gambero Rosso di Mazara) and freeze them.
  2. Take them out of the freezer and cut the prawns into slices and make carpaccio with a ring.
  3. Make a vinaigrette with the bisque, oil, orange juice and vinegar.
  4. Season the ricotta with orange peel, salt and pepper.
  5. Cut 2 orange wedges.
  6. Season the carpaccio with the vinaigrette. Make some ricotta points and add some small orange wedges. Sprinkle de bottarga, seaweed powder and shrimp powder onto the carpaccio.
  7. Finish with seasonal herbs.