Veal sweetbreads and purple Gallipoli shrimp, all enhanced by the fresh scent of oranges: young Michelin-starred chef Solaika Marrocco presents a recipe with surprising contrasts.

Ingredients

2 veal sweetbreads
12 purple Gallipoli prawns
2 oranges
Thyme oil
Salt
Acacia honey
Marjoram leaves

For the marjoram wafers

100 g rice flour
Water
Chopped marjoram
Extra-virgin olive oil
Salt

Procedure

For the sweetbreads

Clean the sweetbreads, soak them in water and vinegar, changing the water several times. Drain and dry well, place in a vacuum bag and cook sous vide at 65°C for 45-60 minutes, depending on the size of the sweetbreads. When cooked, cool in ice water.

For the shrimp

Clean the shrimp and blast chill for 24 hours at 30°C.

For the marjoram wafers

Combine the rice flour with the water, chopped marjoram, oil, and salt. Mix all the ingredients together. Spread a spoonful of the mixture on parchment paper and microwave until crisp.

Plating

Cut the sweetbreads into 8 pieces, sear them in a pan on both sides, add the orange juice and reduce. Toss the prawns in thyme oil. Plate the prawns and sweetbreads alternately and finish with the marjoram wafers.