Red Prawns with Pistacchio and Blood Orange

“Mamma Rita was really good. She was so good that she earned her first Michelin star at the “Le Calandre” restaurant in Rubano, near Padua in 1993. But then her son Massimiliano, who, after graduating from the hospitality school in Abano Terme and having already had his beautiful experience in French cuisine, upon returning to Italy in 1993, dedicated himself to the home restaurant with his brother Raffaele, who was destined to become a great restaurant manager. As a result, in 1996, the second Michelin star arrived. I remember the emotion of the whole family when “Porta a porta” announced the arrival of the third star in 2002.
The Alajmo brothers are a perfect couple and they have proved it by restoring great style and great cuisine to the Quadri restaurant in Piazza San Marco in Venice. One of the most famous locales in the world finally brought back to the glories of its past.”

Bruno Vespa

The recipe

Ingredients for 4 people

Blood orange sorbet


50 g of blood orange juice
2 sprays of ginger essence
2 sprays of mandarin essence
40 percent density sugar syrup to taste


Perfume the orange juice with the essences. Add the sugar syrup until it reaches a 16 ° Brix. Freeze the juice, preferably with nitrogen, to obtain a soft sorbet or alternatively, freeze at -20 ° C in a Pacojet® beaker, and pacotize.

Red Prawns


16 red prawn tails, unpeeled
15 g of delicate extra virgin olive oil
1 pinch of salt
1 spray of damask rose essence


Boil the red prawns and peel them. Season them with oil, salt and rose essence.

Pistachio base


250 g of grated pistachios
200 g of still mineral water


Cover the pistachios with water, pour them into a Pacojet® beaker, freeze at -20 ° C and pacotize till creamy.

Pistachio cream


100 g of pistachio base
10 g of natural mineral water
1 pinch of salt
1 g of lemon juice
1 spray of ginger essence
1 spray of mandarin essence
1 trace of dried chili
10 g of delicate extra virgin olive oil


Emulsify the pistachio base with all the ingredients, adding the oil slowly at the end until a shiny and creamy sauce is obtained.

Radicchio and fennel salad


80 g of Treviso radicchio (preferably late harvest)
60 g of finely sliced fennel
15 g of delicate extra virgin olive oil
1 spray of damask rose essence


Cut the Treviso radicchio leaves in half lengthwise, toss them with the fennel and season with the oil, salt and rose essence.

To finish


1 pinch of Maldon salt
4 g of delicate extra virgin olive oil
0.5 g of finely chopped fresh ginger
4 sprays of ginger essence


Pour the pistachio cream into a chilled bowl. Garnish with the radicchio and fennel salad and place 4 warm red prawns in the center. Cover with the freshly melted blood orange sorbet. Finish with some Maldon salt crystals, oil, fresh ginger and essence.

Wine recommended for this dish

Sparkling Brut Rosé
Sparkling Brut Rosé
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