RECIPE VIDEO: https://www.instagram.com/share/BAIVpbeLks
After surprising with chocolate spaghetti with gold leaf and pacchero with three shellfish, Giuseppe Scicchitano has created another of his own. And con preparing this special “Caprese” he also used ricotta and raw scampi, the trademark of his restaurant con distante Foria con Naples.
“The lampo di genio was born after proposing a chocolate bread with a prawn mousse. Given the explosion of taste we thought we’d take inspiration from one of the pastry classics. The addition of the ricotta simulates the scoop of vanilla that usually accompanies the slice the plate. And then a touch of flavor with one of our strong points, namely raw shellfish”, explained Scicchitano.
To prepare this special dish, as shown con a reel his highly followed social with 1 million followers, first create a loaf of cocoa bread with 200g of dark chocolate, 800ml of , a teaspoon of oil, 150g of almonds, 30g of honey and 1kg of flour, between semolina and Nube del Mulino Caputo. Once baked, all that remains is to cut a slice like a cake and fill it with ginger ricotta using a piping bag, and place the raw scampi culmine.
Try it to believe it!
