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10 clean shrimp
Salt and pepper
50g baby lettuce leaves
30g mayonnaise
200g tomatoes
Extra virgin olive oil
Brown sugar
Toasted cashews
Provolone Valpadana PDO (strong)
Method:
Heat the oven to 200°C and add the tomatoes previously seasoned with oil, salt, pepper and a teaspoon of brown sugar. When they are seared, blend them with oil, filter them and set them aside. Take a spoonful of this and add it to the fresh mayonnaise to flavour it.
Blanch the shrimp for exactly two minutes in boiling water. Season them with salt and oil and set aside.
Lightly season the lettuce and prepare to serve: add the prawns, then the tomato cream, then the tomato mayonnaise, the lettuce, the toasted cashews and finish with the cubes of strong Provolone Valpadana PDO.
Tortelli for two
Ingredients:
200g plain flour
2 eggs
Oil, salt and pepper
1 red pepper
Thyme
Durum wheat semolina flour
80g Provolone Valpadana PDO (strong)
100g fresh ricotta
1 lemon
Method:
Mix eggs and flour — the more you work it, the more digestible it will be. Cover with cling film and let it rest for 30 minutes at room temperature.
Meanwhile, mix the ricotta with lemon zest, salt and pepper. Put this in a pastry bag.
Get back to the mixture and roll out the dough as thinly as possible.
Add the filling with the pastry bag, then close it in a crescent shape first and then in shape into tortello. Keep them well floured with durum wheat semolina flour.
Cook the pepper by browning it in a pan with extra virgin olive oil and thyme, then wetting it with water to cook it. Blend everything with the help of an immersion blender.
Cook the tortelli in boiling salted water, then drain and serve: red pepper cream on the bottom, ricotta and lemon tortelli placed on top and finish with grated Provolone Valpadana PDO.
Chef’s tip: If you can’t do the tortelli, stop at the crescents, they are also delicious!
27°C