- COMO & THE LAKE
Chef 's recipe of the week
|The dish of the week suggested by:|
|Roll of shrimp tails in cabbage leaf |
with spicy rocket salad pesto and pomegranate
TIME: 25 minutes
INGREDIENTS FOR 4 PERSONS:
|400 gr||ARGENTINA SHRIMP TAILS||1/2||GARLIC CLOVE|
|6||LARGE CABBAGE LEAVES||60 gr||EXTRA VIRGIN OLIVE OIL|
|100 gr||ROCKET SALAD||20 gr||PINE NUTS|
Clean the shrimps tails and gently boil for a few minutes.
Gently boil the cabbage leaves and cool down in iced water.
Remove the central part of the cabbage leaf and lay on cling film. Place 3 shrimp tails in the middle of the leaf. Fold over and wrap to obtain a roll.
Steam cook for about 10 minutes.
For the pesto sauce, use a blender to chop and mix together the rocket salad, pine nuts, garlic clove, chili, olive oil and salt & pepper.
PREPARATION OF THE DISH:
Pour the pesto sauce on the bottom of the plate and spread evenly. Cut the rolls into slices and display them overlapping each other. Decorate the plate with pomegrante seeds.