Sicilian red prawns and cauliflower foam with spicy bread and vin santo bisque
with Pristine Hulalà Gran Cucina
Starred chef of the "La Tavola" restaurant in Laveno Mombello (Varese)
- Chopped onion ½
- Butter g 300
- Cauliflower 1
- Water ml 1000
- Pristine Hulalà Gran Cucina g 1000
- Fine salt q.b.
- Cauliflower florets 8
- Butter q.b.
- Pain d’épices q.b.
- Sicilian red prawns 12
- Seed oil q.b.
- Butter q.b.
Brioche crumbs and spicy butter
- Pain d’épices g 100
- Butter g 100
Prawn sauce with vin santo
- Prawn heads/shells g 100
- EVO oil q.b.
- Paprika g 3
- Onion g 20
- Vin Santo ml 75
- Pristine Hulalà Gran Cucina g 100
- Salt q.b.
- Black peppercorns q.b.
- Bisque g 700
- Gelatin leaves g 6
- Cauliflower foam
In a pan put the chopped onion, 50 g of butter, the florets (keep 8 to one side for the next step), and the cauliflower heart and add somewater and then finally Pristine Hulalà Gran Cucina. Cook well for 15/20 minutes Mix 600 g of previously cooked cauliflower with 400 ml of cooking water, the rest of the butter and the fine salt. Strain with a strainer and 750 g into a 1 litre syphon. Refrigerate for two hours. Heat for 10 minutes with the immersion circulator before serving and from time to time for a few minutes during service.
- Cauliflower florets
Boil the cauliflower florets that have been set aside for 3 minutes. Blast-chill immediately and refrigerate. Sauté them just before finishing the dish in the spicy bread butter.
- Red prawns
Clean 3 prawns per person, without removing the head underneath. Just before serving, fry the antennae in a fryer at 180°C. The 3 bodies will be soaked in the prawn butter (see the step below), once again just before serving.
- Prawn butter
Brown the shells, cover with melted butter, cook on the edge of a fry top for 3 hours. Strain. Bring to the boil and skim.
- Brioche crumbs and spicy butter
Fry the pain d’épices in a pan with the melted butter. Fry on a high heat without toasting, until the pain d'épices crumbles, continuing to beat it, or with the help of a fork.
- Prawn sauce with vin santo
Brown the prawn heads or scraps with oil. Add the paprika and onion. Deglaze with the vin santo, cook on the edge of a fry top for 30 minutes, add
Pristine Hulalà Gran Cucina, bring to the boil and pass through a conical sieve. Season with salt and ground pepper to taste if necessary. Heat through before serving on the edge of a fry top.
- Shellfish sheets
Reduce the bisque on the heat, add the rehydrated gelatin and bake at 70°C for approx. 2 hours. Soft sheets will form that will be used to decorate the dish.
Sauté the florets in the spicy bread butter. In a pasta bowl place a low, wide mould. Arrange two sautéed cauliflower florets and the bodies of three glazed prawns. Cover with a fine layer of lukewarm foam. Streak it with some prawn butter. Dust with the toasted pain d'épices crumbs. Mix the prawn and vin santo sauce with a Bamix to make it slightly foamy, and pour a spoonful and a half in a line around the edge. Carefully remove the mould and garnish with 2 fried heads and shellfish leaves.