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Mantis Shrimp Omelette | Pier Giorgio Parini

pier giorgio parini omelette di canocchie 1d86

Pier Giorgio Parini's Mantis Shrimp Omelette Recipe

Ingredients for 4 servings

  • 500 gr. of mantis shrimp
  • 4 whole boiled mantis shrimp
  • 2 tangerines
  • 200 gr. of common chickweed (stellaria media)
  • 1 teaspoon of powdered polypody root
  • Olive oil, as needed
  • Salt, se needed


Pass the raw mantis shrimp through a meat grinder, then sift to remove all shells.
Once the pulp is obtained, whip it with a bit of olive oil and season with salt.
Clean the chickweed and set aside the tips for garnishing the dish. Cook the rest in a pan with a little water. Then cool it down and blend until you get a purée.
Squeeze the tangerines and set aside a small amount of zest. Blend the juice with a little olive oil and adjust the seasoning with salt. Then add the zest, chopped into small squares.
Heat a small pan with a bit of olive oil, pour in some of the mantis shrimp "batter," cook on low heat until it solidifies, and place the chopped boiled mantis shrimp in the center.


Fold the omelette and place it on a plate. Garnish with mandarin sauce, chickweed purée, chickweed tips, and powdered polypody root.



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