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

Method

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.