Passata di Carciofi con Scampi e Bottarga

Artichoke Veloutè with Langoustines and Bottarga

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

In all cuisines it’s very common to match bitterness with sweetness and a great example for Italians is to pair artichoke and shellfish. You’ll find many recipes with artichoke and prawns or lobster and so on. This delicate passata is the perfect choice to start a light lunch meeting, or simply treat yourself with a refined dish.

This dish can be really elevated by finishing off with fresh orange zest, but if you can find bottarga (salted and sun-dried fish roe sacks, either