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Adventures in the extrasensory

CARPACCIO DI GAMBERI de Mirko Di Mattia

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Born in the hills of rome, Mirko Di Mattia has gleaned the importance of quality ingredients from his mother. In his fish restaurant in the capital, the chef serves contemporary cuisine with the indelible stamp of tradition. He shares his exclusive recipe for prawn carpaccio.

Ingredients

  • 150g red prawns
  • 100g Vialone Nano rice
  • 50g Puglian Burrata
  • 1 tsp Squid ink
  • 20g chopped Bronte pistachios
  • Extra virgin Olive Oil
  • Salt and pepper
  • Bean sprouts
  • Grape seed oil
mirko-di-mattia ; carpaccio-de-crevettes ; crevettes ; burrata ; chips-de-riz ; risotto ; encre-de-seiche ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; anaka ; agence-anaka ; prawns-carpaccio; prawns; burrata ; rice-chips ; risotto ; sepia-ink
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Prawns

4 days before :

Spread a sheet of cling film (approx. 20cm) on a flat surface, and on to which place the red prawns, with their heads, shells and vein removed.

Cover with another layer of cling film and, using a meat pounder and a ring mould, shape the carpaccio into a round disc.

Transfer to the freezer for 4 days.

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©Octave Lauret/Anaka/2018-CV-CNF
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Puffed rice chips

In the meantime, fry the rice in a pan in a dash of extra olive oil, cover with water and leave to simmer for around 30 minutes.

Then add a teaspoon of squid ink and with the aid of ,a hand blender, blend the rice until creamy.

Spread the mixture thinly onto a baking tin and cook in the oven at 100° C (212°F) until completely dried out. This should take (5/6 hours).

Place a dash of grape seed oil in a small pan and heat to around 200°C (392°F).

Dip slices of rice into the oil for a few seconds until crispy.

mirko-di-mattia ; carpaccio-de-crevettes ; crevettes ; burrata ; chips-de-riz ; risotto ; encre-de-seiche ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; anaka ; agence-anaka ; prawns-carpaccio; prawns; burrata ; rice-chips ; risotto ; sepia-ink
©Octave Lauret/Anaka/2018-CV-CNF
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To serve

Transfer the Carpaccio to a plate, add pieces of Burrata and season with salt, pepper and olive oil.

Garnish with a few puffed black rice chips, pistachios and bean sprouts.

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Chef’s top tip

3 hrs before serving, don’t forget to transfer the carpaccio to the fridge to thaw.

nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; anaka ; agence-anaka; prawns-carpaccio; prawns; burrata ; rice-chips ; risotto ; sepia-ink; ode ;

Réserve Exclusive Brut

Nicolas Feuillatte Brut Reserve: this delicate Champagne will enhance the typically salty flavours of the red prawns, while its lively character will complement the creaminess of the burrata. This is a light Champagne, whose refreshing notes will make a heavenly match to this dish.

Discover cuvée Réserve Exclusive Brut

Restaurant Livello 1 – Via Duccio di Buoninsegna, 25 – 00144 Rome – Tél. : +39 06 503 3999 – www.ristorantelivello1.it

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