Le violette with purple potatoes Vitelotte from land to sea

Ingredients

• 12 Le Violette with purple potatoes Vitelotte
• 8 purple prawns from Gallipoli (Aristeo Antennatus)
• 2 fennel hearts from Ricci Sookar’s garden
• 1 small beetroot, juiced
• 1 purple potato, sliced into chips
• 1 bunch of agretti
• 1 citrus-flavored Grand Bay beer
• Fresh ginger
• Salt and pepper
• Olive oil for frying
• Extra virgin olive oil from Puglia