members recipes

This recipe comes from one of the young men who have trained to be chefs through the San Patrignano Foundation in Italy. He is currently gaining work experience at the \"Vite\" restaurant, near Rimini. Here we have a recipe which uses ingredients sourced from San Patrignano\'s own farms and from the Adriatic Sea nearby

Ingredients
For gnocchi:
300 gr• potato
150 gr• flour
1 egg
150 gr• prawns
Salt to taste
Mentuccia (Italian mint, if unavailable fresh mint will do) to taste

For bisque:
½ onion
4 “pomodorini” tomatoes
1 carrot
Olive oil to taste

Sauce:
100 gr• calamari
100 gr• “pomodorini”
10 gr• baby spinach
50 gr• chopped prawns
Mentuccia to taste
Salt to taste
White pepper to taste

Crespella:
100 gr• eggs
200 gr• cream
100 gr• flour
100 gr• bran
Salt to taste
1 tbsp butter

Method
For the gnocchi:
Boil the potato with the skin on until soft. In the meantime, chop the prawns finely and simmer in a bit of olive oil with the mentuccia. Once the potatoes are ready, skin them, let them cool and add prawns, eggs, flour. Combine ingredients to form a dough. Roll into thin strips and shape the gnocchi. Place on a cookie sheet covered with wax paper coated with flour. Place in freezer.

For the bisque:
Chop and brown the onion and carrot. Add pomodorini, the prawn shells. Add white wine and let simmer until evaporated. Add one cup ice cubes. Let the liquid evaporate again and strain.

For the crespella:
Beat the eggs, add the bran and then the flour slowly, until the mixture is elastic, then add cream and salt. Warm crepe pan and add the butter a little piece at a time, preparing like a crepe. Place each crespella by laying it over a tea mug on a cookie sheet and putting it in the 150°C oven for ten minutes.

Garnish: Grill one whole prawn per plate, see picture.