Friday, June 17, 2011
Amazing Appetizers- Peas in Three Textures, Caciottina Cheese, Orange, and Marinated Prawns by Chef Umberto De Martino
This is a dish that reminds me of my childhood. Peas were never missing at home in all forms and ways in the kitchen. Caciottina is, in essence, the cheese that I love the most. And prawns? I personally can eat them prepared in any way imaginable, but I love them raw. And to complete this dish, the aroma and acidity of the orange acts as a thread which links me back to the past. –Chef De Martino
Ingredients for 4 people:
500 grams of peas, 2 oranges, 8 medium sized prawns, 4 caciottine (a cheese made with fresh cow's milk) 30 gr. each,5 grams of smoked salt , salt, pepper and extra virgin olive oil.
Shell the prawns and marinate them for half an hour with the juice of an orange, a pinch of salt and a dash of pepper. Peel the peas and save the skins which will be fried in oil to make the pea chips. Take half of the peas and boil them in salt water for 5 minutes. Cool rapidly in ice water, then blend in a blender until creamy smooth and shiny. Add salt and pepper. Add the remaining raw peas and pour the mixture in a large glass. Place the caciottina in the center, add the marinated shrimp and finally the chips. Complete with a drizzle of extra virgin olive oil, the smoked salt and piece of freshly peeled orange.
Ristorante Marine Grande
Viale della Regione, 4
84011 Amalfi (Sa)