IPSSEOA Tor Carbone – Roma
Full shrimp

METHOD

Clean the prawns, tartarize the pulp and marinate it with EVO oil, salt, pepper and white truffle cream, instead make a bisque with the shells.
To make the bisque, dice the celery, carrots, onion and place in a saucepan with EVO oil, fry and then add the shells. Once they have been fried well, blend them with some brandy, once they have evaporated, add ice or cold water.
Leave to cook for two hours.
After two hours, filter the bisque and leave aside. Instead, the shells of the bisque should be cleaned of any vegetable residues and placed in the microwave, so that they dry, for 10 minutes, opening every 30 seconds to avoid burning the shells. Once the shells have dried, place them in a blender and blend until you obtain a powder.
Then you need to prepare the tortelli dough, using 85% 00 flour and 15% prawn flour and the 6 eggs, adding water if necessary. Once done, leave to rest in the fridge for half an hour.
While the dough rests, cut the pumpkin into cubes and cook in a pan with EVO oil, a clove of garlic and a pinch of chilli pepper. Once fried, add the bisque to ”boil”.
Place some water in a separate saucepan and once it has boiled, immerse the diced potatoes in it.
Take the swordfish, cut into cubes and cook them in a pan with oil, a clove of garlic and then add salt. Once cooked, take the potatoes and ¾ of the pumpkin and make a cream soup with the mini pimer, adding a drop of truffle oil and adding some bisque if needed. The velouté must be quite dense. Then insert it into a piping bag. To the remaining part of the pumpkin, add the swordfish and a drizzle of truffle oil, and using the mini pimer, obtain a mixture that will be used for the filling of the tortelli, and also place this in a piping bag.
Then take the dough that has rested in the fridge and roll it out, using a pastry cutter we prepare our circles which will be filled in the center with the swordfish and pumpkin cream. Once you have positioned the filling, make the tortelli by folding the dough in half and turning the two ends around your finger until they join. Cook the tortelli in the bisque, and sauté in a pan with butter and a drop of truffle oil. Finally, plate by placing the two previously made creams at the base, place 5 tortelli on top, finish the dish by adding the prawn quenelles on top with some grated black truffle.