RAPINI SHRIMPS by Andrea Librandi
I’m very jealous of this dish. It has been the first I have created; I gave importance to the presentation and combined unusual ingredients. I was 20 years old. However, it is very easy.
Ingredients for 4 people:
• 100 gr. buffalo ricotta
• 200 gr. turnip
• 12 fresh prawns
• Extra virgin olive oil
• 2 cloves of garlic
• Dried red chilli peppers
• Black pepper
Put a pan containing a little salted water on the stove and carry it to a boil.
In the meantime we clean turnips: We collect only the tops and tender leaves of the plant, we put them in a colander under running water and we wash them. We let them boil for few minutes and drip. Fry them over low heat, where we have already browned garlic with a bit of extra virgin olive oil and chopped dried chilli. We proceed with cooking the beets on high heat until the complete evaporation of residual water. Adjust with salt and turn off the fire.
Take care of the ricotta: put in a bowl, mix with a drizzle of extra virgin olive oil and a pinch of nutmeg, helping with a fork, and put it aside.
We clean the shrimp and remove the dorsal gut. Don’t forget to save the heads and shells (might be used to make a good soup to freeze or use in other recipes).
We are now going to form 4 balls of cottage cheese (1 per serving) using 2 tablespoons, and then we put the balls at the centre of each plate.
Lay down a little of turnips on the ricotta.
We soak the shrimp in boiling water for about 10 seconds and adjust them on the rape (3 shrimps per serving).
We slip just a few drops of extra virgin olive oil on the back of the shrimp and finish our work with a sprinkling of freshly ground black pepper.
The recipe can be easily modified with the use of raw prawns and cottage cow cheese instead of the buffalo.
– ANDREA LIBRANDI-
Growing up in a family where my mother was addicted to cooking, I was destined to become one of two things: either fat or a chef. I became both. I’m Andrea Librandi, born in Calabria in the South of Italy, where I lived until the age of seventeen. Thereafter I left my hometown, continuing life in Rome and Bologna for the purposes of study.
At the time, I believed that the important things in life consisted of visits to the gym, clubs and the wearing of trendy jeans, all justi- fied by the university way of life. Then, I realised that this was all nonsense. A pressure cooker, a sharp knife, a blender, an oven adapted to my cooking style and sipping a glass of chilled white wine while I cook: these are life’s essentials.
I decided to quit my job as a pharmacist, and start an incredible cooking experience in Seattle to pursue the things that I always knew were important to me. Food and wine tasting turned out to be my specialism. I had an experience of a lifetime learning from notable chefs and experts in the food sector.
My journey has now brought me to London, where I am accompanied by my dreams and my recipes: I am specialised in both classic Italian recipes (which represent my passion) as well as more innovative recipes, because I believe that veering from what you know is good for the body and soul.