Le Violette from Land to Sea
Elements for the composition of the dish: 12 Le violette with purple potatoes Vitelotte 8 purple Gallipoli prawns (Aristeus Antennatus) 2 fennel hearts from
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Blender
- Fine-mesh sieve
- Stockpot
- Skillet
- Deep-fry thermometer
- Paper towel
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Juicer
- Microplane
- Saucepan
- Double boiler
- Serving platter
- Spoon
- Tongs
Ingredients
- 12 Le violette with purple potatoes Vitelotte
- 8 purple Gallipoli prawns (Aristeus Antennatus)
- 2 fennel hearts from Ricci Sookar’s garden
- 1 small beetroot, juiced
- 1 purple potato chip
- 1 bunch of agretti
- 1 Grand Bay citrus beer
- Fresh ginger
- Salt
- pepper
- Olive oil for frying
- Apulian extra virgin olive oil
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