@bozzadicolore
Difficulty
Easy level
Course
Appetizer
Recommended serving
1 Salix unit per person
Ingredients
BluRhapsody® Salix
Shallot
Prawns
Prosecco wine
Fresh cream
Basil
EVO oil
Salt and pepper
1.
Clean your purple potatoes, cut them into cubes and cook them in a pot of boiling salted water. In the meantime, slice a shallot and brown it in a pan with a little extra virgin olive oil. When potatoes are soft, mash them while still hot using a potato masher, add the browned shallot and blend everything using an immersion blender, adding a little water if necessary.
2.
Clean your prawns (make sure they have been blast chilled), cut them using a knife and season with oil, salt and pepper. Prepare the base by warming your fresh cream with half a glass of prosecco wine in a pan. Add salt and pepper to taste and whisk until the mixture is slightly foamy.
3.
Cook your pasta in boiling salted water for 11 minutes, drain all cooking water from your shapes (place them upside down on a clean cloth). Stuff with your purple potato cream and add your prawn tartare. Serve by placing your pasta shape on a spoonful of prosecco wine cream. Decorate with a basil leaf.
For an even more wow effect, try using crystallised basil: place your basil leaves on baking paper, brush with oil and bake in the oven at 170 degrees for about 5 minutes.