Ettore Bocchia’s Antonius Caviar and Sanremo Prawns served with Cauliflower Sour Cream and a Crispy Wafer

For the Crispy Wafer

Ingredients

• 60g water
• 60ml seed oil
• 50g rice starch
• 2g salt

Method

1. Mix all the ingredients and let them rest.
2. Pour the rested mixture in a metal ring on a non-stick pan and cook until the water evaporates.

For the Cauliflower Sour Cream

Ingredients

• 100g liquidized cauliflower (see step 1 below)
• 50g sour goat cheese cream
• 30g prawn broth
• lemon juice
• rice vinegar
• salt

Method

1. To liquidize the cauliflower, cut the cauliflower into small florets and boil in salted water until soft. Allow to cool and liquidize in a blender.
2. To the liquidized cauliflower, add the rest of the ingredients and blend again to liquify.
3. Adjust the acidity and seasoning to taste.

For the Bite-size Sanremo Prawns

Ingredients

• 8 prawns
• 5g chives
• extra virgin olive oil
• salt flower
• 20g re-milled durum wheat semolina

Method

1. Clean the prawns and cut into bite-sized pieces.
2. Dress with the oil and the salt flower.
3. Dip the legs in the semolina and fry in oil until crispy.

Presentation

1. Form the prawns into a cylinder at the base of a plate.
2. Pour the cream around the prawns.
3. Place the wafer on top of the prawns and top with caviar.
4. Garnish with fried prawn legs and pea sprouts.

Recipe courtesy of Ettore Bocchia of Grand Hotel Villa Serbelloni‘s Mistral and La Goletta Restaurants.