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Bauletti with Castelmagno DOP Cheese, Red Prawn, Stracciatella, and Pesto

Code K101

K101

Star recipes

Chef
Giovanni LoRusso

Procedura

Cook the Bauletti in plenty of salted water for 5 minutes; drain and sauté them in a little vegetable broth and oil. Let reduce and serve, placing the prawns and stracciatella on top. Slightly heat the pesto and dress the dish. Garnish with fresh sprouts and purple potato powder obtained from dried blanched tuber.

Giovanni Lorusso
Recipe from Volume III “Young Talents” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore

Ingredienti per 4 persone

Bauletti with Castelmagno DOP Cheese Divine Creazioni Surgital per portion (about 300/400 g total)

20 g purple potato powder

120 g stracciatella

80 g peeled red prawns

For the basil pesto with Pacojet:

60 g basil leaves

30 g arugula

10 g parsley

60 g almonds

100 g Canestrato or Parmesan cheese

200 g ice

100 g olive oil

10 g salt

20 g ginger or a pinch of pepper

Fresh sprouts

Put everything in the Pacojet. Freeze and pacotize. Repeat the operation 3 times.

Code K101

K101

Vedi Prodotto

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