Millefeuille with PGI Radicchio di Verona, prawns and a seafood sauce



Millefeuille with PGI Radicchio di Verona, prawns and a seafood sauce

INGREDIENTS

to serve 4 people:

  • 2 heads of PGI Radicchio di Verona
  • herbs
  • 100 gr. boiled potatoes
  • 20 whole red prawns
  • PDO Garda oil
  • salt and pepper

METHOD

Take the radicchio, peel it and blanch it for 2 minutes in water and vinegar and then immediately cool it in water and ice. Dry it and leave to marinade with the herbs, the PDO Garda oil, salt and pepper for a few hours. Peel the prawns, keeping 4 to one side for the garnish, remove the black line and chop into pieces. Toss them in a pan with garlic oil and simmer with a splash of brandy for a few minutes.

To prepare the sauce, brown the shells with a teaspoon PDO Garda oil, cover them with a little water, salt and pepper and let boil for 3 hours, blend and pass through a fine colander. Take a mould and put a layer of the marinated radicchio on the bottom, followed by the boiled potatoes and the prawns. Repeat this 2 times. Bake at 200 degrees for 7 minutes and garnish with a prawn, a radicchio leaf and parsley.

Served by covering the millefeuille with the seafood sauce.

Recommended wine: Lessini Durello DOC (sparkling).

 

Recipes and photos from the website: www.radicchiodiverona.it