Raw red shrimp
... with black pepper-seasoned stracciatella di burrata and datterini tomato juice
Recipe by Giovanni Santoro, young Michelin Star chef of the restaurant Shalai.
Ingredients for 4 people:
600g red shrimp, 300g stracciatella di burratta, 500g datterini tomatoes, extra-virgin olive oil, salt and pepper as needed.
Peel the red shrimp and season them with olive oil, salt and pepper.
Mince the stracciatella di burrata and season with black pepper and olive oil.
Run the datterini tomatoes through a centrifuge juice extractor and season with olive oil and salt.
Pout some tomato juice onto a plate, create a chenille bed with the stracciatella di burrata and place the raw red shrimp on top.
Wine to pair:
Rosato 2015 Etna Doc Cottanera
This Rosato is distinguished by its floral notes and hints of ripe fruit, and aromatic herbs. A rich wine, with a full bodied flavor which represents within itself the characteristics of the volcanic soil.
Production area: Contrada Diciassettesalme at Castiglione di Sicilia (CT); 10 years old vineyards located at 750 meters above sea level on lava-clay soils.
Grape varieties: 100% Nerello Mascalese.
Wine making: manual harvest, with small crates, first 10 days of September. Criomaceration in press at controlled temperature, below 4°C for 4-5 hours to reach perfect extraction of color. Cold maceration and setting. Fermentation in controlled temperature, 17°C , about 20 days. Refining in stainless steel on yeast, with frequent stirring.
Alcoholic content: 13% vol.
Serving temperature: 14°C.