Onion Veils Cooked Under Ashes with Shrimps, Lardo d'Irpinia, and Olives | Alfonso Iaccarino | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 400 g of white onions
• 100 g of Carnaroli rice
• 100 g of purple potatoes
• 1 liter of water
• Fine salt
• 300 g of shrimp carcasses with heads
• 2 dl of water
• 100 g of parsley leaves
• 100 g of white onion
• 1.8 kg of white onions (12 onions, 150 g each)
• 1.5 kg of coarse salt
• 400 g of ash
• 600 g of small shrimps
• 70 g of chopped black olives
• 160 g of lard
• 100 g of parsley sauce
• 12 pieces of fried parsley leaves
• 12 pieces of onion crisp
• 12 pieces of shrimp crisp
• 12 pieces of crispy onion veils