Le Violette with burrata from Puglia, red prawns, vanilla bisque
Le Violette with burrata from Puglia, red prawns, vanilla bisque, and crispy guanciale
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Cooking tools:
- Immersion blender
- Fine-mesh sieve
- Microplane
- Stockpot
- Chef's knife
- Cutting board
- Mixing bowl
- Saute pan
- Saucepan
- Skillet
- Stove
- Colander
- Paper towel
- Plate
- Spoon
Ingredients
- 16 Le Violette Divine Creazioni Surgital
- 10 Sicilian red prawns
- 1 celery stalk
- 1 carrot
- 1 white onion
- 5 slices of guanciale
- 1 lime
- Halen Môn salt
- white pepper
- ground vanilla to taste
- garlic sprouts
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