Bauletti® with sheep’s ricotta and Sicily pistachios
Bauletti® with sheep’s ricotta and Sicily pistachios and red shrimp with “Gin-Epro”
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Cooking tools:
- Pacojet machine
- Pacojet container
- Freezer
- Refrigerator
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Saucepan
- Spoon
- Plate
- Measuring spoon
Ingredients
- 400 g Bauletti® with sheep’s ricotta and Sicily pistachios
- 100 g shellfish bisque
- 50 g pistachio cream
- 50 g fish fumet
- 5 g orange zest
- 5 g lemon zest
- 10 pcs. cleaned red shrimp
- 20 g Gin Mare
- 10 g juniper powder
- olive oil, salt, and chili pepper to taste
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