Ingredients
400 g shrimps
200 g white peaches
50 g fresh almonds
50 g bitter almond juice
20 g bread
10 g butter
Maldon salt
extra virgin olive oil
fresh basil leaves
mint flowers
oregano
rosemary
sugar
Preparation
Tenderize the shrimps in the freezer at -20° for a few minutes, then peel and cut into small pieces. Form into a circular carpaccio by applying firm pressure between two pieces of greaseproof paper in a metal ring or pastry cutter. Cover and place in the fridge.
Peel the peaches, slice them thinly and leave to marinate in the fridge for few hours in the almond juice.
Cut the peach peel into wedges and leave to soak in a 25% sugar solution at 65° for 30 minutes, drain and crisp in a 75° oven for 6 hours.
Fry the bread in the butter to make croutons.
Presentation
Use the same metal ring to squeeze the marinated peach slices into the same shape as the shrimp. Use this as a base and place the shrimp layer on top. Dress with mint flowers, basil leaves, Maldon salt, two slices of peach, peeled fresh almonds, croutons and olive oil.
Wines suggestion
The chef recommends:
Italian Spumante
Executive Chef
Stefano Mazzone
