Mantis shrimp bottoni | Alberto Faccani

For the dough

• 400 g of 00 flour
• 500 g of manitoba flour
• 100 g semolina
• 18 g extra olive oil
• 450 g egg yolk
• 210 g egg white

Procedure

Knead all ingredients together. Wrap the dough in plastic wrap and let it rest for a couple of hours.

For the filling

• 100 g cleaned mantis shrimp pulp
• 4 g egg white
• 1 g salt

Procedure

Blend all ingredients with a bimby. Scoop the mixture into a Sac à poche, pour into silicone molds of suitable diameter to create the dough and freeze.

Once frozen, roll out the dough and form the bottoni with a pastry cutter. Knead a few pieces at a time with a little flour.

For the green parsley cream

• 1,000 g of parsley
• 350 g of ordinary semolina bread

Procedure

Blanch parsley for a few minutes until leaves are slightly crushed. Drain and cool quickly in water and ice. Blend the parsley with the bread. Create a sauce that will be sifted through a chinois strainer. The preparation must be stored at room temperature.

For the scented bread

• 100 g stale ordinary bread
• Basil
• Bay leaves
• Rosemary
• Garlic

Procedure

Chop all ingredients together and lightly toast.

Dish composition

Cook the bottoni in boiling water for one minute. At the base of the dish, insert the buttercream.

Place the bottoni on the buttercream and lay on each one a morsel of raw mantis shrimp topped with fragrant green bread.Continue with the parsley green sauce.