Squid Ink, Prawn and Burrata Recipe
A great red prawn starter recipe from Italian chef Francesco Sposito using seafood and squid ink.
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Cooking tools:
- Mixing bowl
- Piping bag
- Syphon
- Saucepan
- Pan
- Stove
- Instant-read thermometer
- Blender
- Deep fryer
- Paper towel
- Slotted spoon
- Chef's knife
- Cutting board
- Whisk
- Plate
- Measuring cup
- Kitchen scale
- Measuring spoon
- Refrigerator
- Fine-mesh sieve
- Colander
- Ice cube tray
- Kitchen towel
- Spoon
- Fork
- Pot
Ingredients
- squid ink, from 1 squid
- 125ml of water, cold
- 50g of butter
- 1 pinch of salt
- 65g of flour
- 2 eggs
- 230g of burrata
- 20g of double cream
- 65g of egg white, semi-whipped
- 2g of gelatine, softened in cold water
- 1l water
- 3g of salt flakes
- 2g of citric acid
- 15g of tarragon
- 10g of chervil
- 90g of extra virgin olive oil
- 4 red prawns
- 1 mandarin, 4 segments
- 4 slices of lardo
- salad leaves
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