Mint Pea Rondelli with giant prawns and melting cherry tomatoes on a buttermilk foam
Recipe Weight: 444g per Portion
| HILCONA Pasta Fina Rondelli Piselli Menta, 2 x 2 kg, IQF | 2.200 kg |
| Olive oil | 0.030 l |
| Salt | 0.006 kg |
| Sambal Oelek | 0.002 kg |
| BRESC freshly chopped Spanish garlic | 0.015 kg |
| ASC Black Tiger giant prawns, peeled, raw, 16/20, IQF | 0.700 kg |
| Rapeseed oil | 0.020 l |
| Shallots, chopped, 3 mm | 0.020 kg |
| Cherry tomatoes on the vine | 0.800 kg |
| Kohlrabi Julienne | 0.100 kg |
| Sea salt, coarse fresh from the mill | 0.010 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Lemon zest | 0.003 kg |
| Chives, cut | 0.020 kg |
| Grapeseed oil | 0.015 kg |
| Buttermilk Foam | 0.500 l |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the buttermilk foam sauce
• Mix the olive oil with the salt, the sambal and the garlic and marinate the defrosted prawns
• Mix the grapeseed oil with the chives
Method:
• Cook the cherry tomatoes over low heat in the rapeseed oil with the shallots
• Add the julienned raw kohlrabi
• Season the vegetables with the sea salt, pepper and the lemon zest
• Cook the pasta in a preheated combisteamer at 95°C and 100% steam for 8 minutes
• Grill the prawns until completely cooked
• Mix the sauce
• Plate all the ingredients and garnish nicely with the buttermilk foam
Suggestion:
• The rondelli can also be cooked in 3 minutes in a pasta cooker
| Nutritional values | per portion |
|---|---|
| Energy | 2732 kJ |
| Energy | 653 kcal |
| Fat | 31 g |
| - of which saturates | 14 g |
| Carbohydrates | 62 g |
| - of which sugar | 9.8 g |
| Fibre | 6.9 g |
| Protein | 28 g |
| Salt | 5.1 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Crustaceans | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.