Name: Passata di Carciofi con Scampi e Bottarga (Artichoke Veloutè with Langoustines and Bottarga)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and pepper, to taste; 1 large shallot, chopped; 1 small white potato, finely cut; 12 medium size langoustines; Fresh herbs, to garnish; 1 lemon squeezed; 200 ml white wine vinegar; 6 spiky artichokes; 16 g bottarga, freshly grated; Parsley leaves, fried; 3 tbsp extra virgin olive oil

Preparation info

Serves:
4

Difficulty
Medium
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