Red from the Sea, Black from the Land
Red of the Sea, Black of the Land
Main courses
Italian
The pumpkin was baked with shallots, black garlic, rosemary, and ginger, then blended and sieved to create a super aromatic cream that pairs well with the sweetness of the red prawn, the flavour of the Precious Black Truffle — often called "sweet truffle" — and the freshness of the parsley sauce.
Red from the Sea, Black from the Earth
A delicious main course, both for the palate and the eye. Red prawn, aromatic pumpkin cream, parsley sauce and fine black truffle.
Porzioni:
4
Ingredienti
12 Mazara red prawns
50 gr Fine Black Truffle
500g Fresh parsley
4 anchovy fillets
1 clove garlic (for the sauce)
3 Tablespoons Chia Seeds
Extra virgin olive oil as needed
500g Delica pumpkin
2 Shallots
3 cloves of garlic (for the pumpkin)
10g Fresh ginger
Bay leaf and Rosemary as needed.
Salt and pepper to taste
Istruzioni
1
Shrimp: Clean the shrimp, reserving the heads and shells for other preparations, devein the flesh, and marinate with oil, salt, and pepper.
2
Pumpkin cream: Clean the pumpkin, remove seeds and peel, and cut into pieces of equal size. Place in a baking dish with sliced ginger, bay leaf, rosemary, garlic, salt, pepper, halved shallots, and extra virgin olive oil. Mix and bake at 180°C for about 30 minutes. Once the pumpkin is soft and browned, remove the bay leaf and rosemary and blend the remaining ingredients until a smooth and even cream is obtained. Strain and adjust salt and pepper to taste.
3
Parsley sauce: Blanch the parsley leaves for 30 seconds in boiling water and immediately cool in ice water. Blend with oil, anchovies, and garlic until a smooth, green sauce is obtained. Strain, add the chia seeds, and set aside.
4
Plate by spooning a ladleful of pumpkin cream onto the bottom of the dish, adding 3 tablespoons of parsley sauce, placing 3 shrimp in each dish, and finishing with sliced precious black truffle.
Enjoy your exquisite meal!
Note
To find out how to properly clean the Precious Black Truffle, consult the guide on the blog. To find out how to store the Precious Black Truffle, consult the guide on the blog.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. You can store it in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
White Truffle: September 15th to January 31st.
Black Truffle: December 1st to March 15th.
Muscat Truffle: November 15th to March 15th.
Summer Truffle or Scorzone: May 1st to August 31st and September 21st to November 30th.
Hooked Truffle: October 1st to January 31st.
Winter Black Truffle: December 15th to March 15th.
Bianchetto Truffle: January 15th to April 15th.
Follow us on Instagram @tartufoneropregiato