Boiled dumplings with onion and pistachio potatoes
starters from Italy
Prawns on purple and pistachio cauliflower puree
Prawns on purple and pistachio cauliflower puree
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
amberoni on purple cauliflower puree and pistachio is an idea I had for a delicate, colorful and elegant appetizer in its own way. A dish that turns on sweetish thanks to the combination of prawns and cauliflower and where the crunchy part is entrusted to the pistachio. Although it seems that there are no contrasts of flavors, it is the perfect dish to start off with a seafood dinner. If on the one hand it's the first time I talk about prawns, on the other hand I have declined the cauliflower in different versions, regardless of the purple color.
preparation
step 1
Start by preparing the basic cream. In a saucepan put cauliflower and potatoes cut into small pieces, salt and pepper; cover with water and bring to a boil. From the moment you boil, cook for a moderate heat for about 20 minutes.
step 2
Then transfer the whole into a container with high sides and blend with a hand blender adding a drop of oil that will make the cream smoother
step 3
Add the prawns and after a minute blend with the wine. After two minutes maximum, the prawns will be ready to serve, with a cooking base to be used at the time of serving.
step 4
Then serve with two strips of velvety as a base, three flat prawns, a spoon of the sauce produced in cooking and the pistachio that you will have roughly beaten. Done!