Le violette with purple potatoes Vitelotte from land to sea
Ingredients for 2 people Elements for the dish composition: 12 Le Violette with purple potatoes Vitelotte 8 purple prawns from Gallipoli (Aristeo Antennatus) 2
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.surgital.it.
Cooking tools:
- Juicer
- Blender
- Fine-mesh sieve
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Deep-fry thermometer
- Skillet
- Saucepan
- Pot
- Double boiler
- Mixing bowl
- Refrigerator
- Paper towel
- Chef's knife
- Cutting board
- Colander
- Serving platter
- Spoon
- Fork
- Kitchen timer
- Tongs
- Slotted spoon
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
- pepper
- Olive oil for frying
- Extra virgin olive oil from Puglia
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Le Violette from Land to Sea
surgital.it
Le violette with purple potatoes Vitelotte
surgital.it
Le Violette with Braised Veal Cheeks, Candied Citrus
surgital.it
Mammoli of purple potatoes Vitelotte
surgital.it
Le Violette with burrata from Puglia, red prawns, vanilla bisque
surgital.it
Mammoli of purple potatoes Vitelotte, tender spring onions
surgital.it
Vitelotte gnocchi
ohmydish.com
Purple Potatoes Frittata
violife.com