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Method.

Defoliate bunches of parsley. Wash and dry the leaves, lay them without overlapping on sheets of parchment paper and let dry in the oven at 60 degrees for 4-5 hours until it will be completely dried and brittle.

 

Reduce into powder in a blender. Mix in a large bowl : 50 grams of flour, 30 grams of finely chopped cashews, parsley powder (keeping a...

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Method.

Defoliate bunches of parsley. Wash and dry the leaves, lay them without overlapping on sheets of parchment paper and let dry in the oven at 60 degrees for 4-5 hours until it will be completely dried and brittle.

 

Reduce into powder in a blender. Mix in a large bowl : 50 grams of flour, 30 grams of finely chopped cashews, parsley powder (keeping a little aside), and vinegar. Work vigorously with your hands to get the consistency of a crumble, relax on abaking sheet lined with baking paper and leave to dry in the oven for 3.4 hours at 80 °. Let cool and put again in the same bowl, at this point, add 20 grams of 00 flour, 10 grams of butter, a pinch of salt and parsley powder that you have kept aside. This time, always with the hands, incorporate the elements gently to not break the structure of the crumble, place in an airtight container and set aside. Take the shrimp, remove the shell and the entire front and set aside in refrigerator. Shell the tails and remove the vein gut and clean them.Coarsely chop the shallots and let dry briefly in a deep pan with a little olive oil, add the shells of shrimp and toast for a few minutes by crushing their heads vigorously with a wooden spoon.

 

Turn off the heat and cover with ice cubes, let melt and flick the fire back on having refilled with equal water. Let simmer until the broth will be reduced two-thirds and will have a slightly thick consistency. Put the cashews in a blender with a few ice cubes to prevent the mixture is too hot, and blend at maximum speed for the time necessary to obtain a smooth cream. Keep the cream in a double boiler until the time of service. Carefully wash the celery, cut them into smaller pieces and cut the long thin strips. Grouped a small bundle of strips and using the knife this time for the reverse direction, started to cut to obtain the diced small and thin. Put aside at room temperature. Take the brunoise of celery, season with salt, extra virgin few drops of orange juice and grated Grana Padano flakes light so that you can blend during mixing.

 

Put the prawn tails in a hot pan with a little oil, cook a minute on each side, thenadd a tablespoon of bisque for glazing. Roll out with a spoon a little of the cream of cashew nuts, with the help of a spoon place three pieces of brunoise and over two of them place a prawn tail. Garnish by dropping a few drops of bisque reduction on the plate so that we go to mix with the cream and let fall in a little crumble.
 

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Ingredients 4 persons
  • 8 Sicilian Grey Prawns
  • 120 gr. Unsalted cashews
  • 250 gr. Aromatic green celery
  • 300 gr. Grana Padano
  • 3 shallots
  • 1 Orange
  • 2 bunches Parsley
  • 70 gr. 00 flour
  • 20 ml. Apple cider vinegar
  • Butter
  • Salt
  • Extra virgin olive oil
Recipes. The Cook & Chef Institute