For the prawns: shell the prawns and marinate them with orange and lemon peels and garlic for about 2 hours. For the bisque: collect all the prawn shells, toast them in a broth of celery, onion, garlic, parsley, and basil, deglaze with brandy, and add the tomato. Cook for about 2 hours. Blend everything with a Pacojet; strain the sauce and thicken with xanthan gum. For the tarragon coulis: blanch the tarragon in salted water with baking soda, cool it down, and blend it in a Thermomix, thickening with xanthan gum. Place the bisque at the base of the plate, add the tarragon coulis, arrange the cooked and sautéed Raviolotti with a drizzle of extra virgin olive oil. Top each Raviolotto with caviar, raw prawns, and aromatic herbs to taste.
DOMENICO STILE Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
