Every time you choose Al Palazzo Restaurant, you make us a special gift: you trust us.
And we do our best not to betray you, trying to turn every night by us in a series of taste ecstasy moments.
So, along with quality and courtesy of service, the personality of Chef Giuseppe Forte comes into play, our master in cooking with a unique touch.
Today we share with you some of his secrets, do not worry if your final dish will be different in taste from the one you ate at Al Palazzo Restaurant: perfection is a balance of flavours not easy to realize. Come back to enjoy the dish by us and yours will be more and more like the original…So here you are the challenge, the recipe of Scallops and red prawns with Corbarino tomato granite and yogurt Gersey vinaigrette.
Ingredients for 4 people:
- 12 scallops
- 8 red prawns Sicilia
- 500 g celeriac
- 600 g Corbarino tomatoes
- 200 cl milk
- 50 g cream
- 100 g gersey yogurt
- 120 g butter
- 20 g olive oil
- salt and pepper as required
- 4 bay leaves
- 5 basil leaves
- 20 g mint
- 1 lime
- 20 cl Porto white wine
- 75 g brown sugar
Clean and carefully dry the scallops. Sear them rapidly in a pan, than put them on a baking tray and continue cooking for another 7 minutes in oven at 180°.
A similar procedure should be done for the prawns: peel them, keeping only the final soft part, sear them in a pan, put some salt and pepper as required.
Now focus on the celeriac: chop into small cubes of the same size. In a pan, melt the butter, add the bay leaves and the celeriac, salt it then add the sugar. Cook for 7-8 minutes, pour the milk and continue cooking for about 15 minutes. Put it in a mixer and, at last, sieve it to remove lumps. The final special touch is the tomatoes granita, you have to prepare it in advance because it needs some time to rest into the freezer. Start blending tomatoes with salt, mint, brown sugar and some basil leaves. Put the mixture on a baking tray to rest into the freezer, paying attention to take it out from time to time to break the ice crystals (which will turn into granita). The delicious vinaigrette is made by the yogurt mixed with cream, lime juice and peel, salt, pepper and a bit of oil.
Now you have all the single preparations ready – Compliments!
To finish your dish as our chef does, you know presentation is really important.
Put all the preparations together with special attention to balances and symmetries: pour the celeriac cream on a plate, then add the scallops and the tomatoes granita, pour the vinaigrette on the red prawns.
The final touch: the grated rind of lime and a drizzle of extra-virgin oil.