Mashed Purple Potatos with Sicilian Red Shrimp Salad and Sauternes Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A gourmet food experience you can easily create at home in 35 minutes.
Ingredients
  • Mashed Purple Potatoes:
  • Rock salt, as needed
  • 17.5 ounces (500g) of purple potatoes, washed with skins left on
  • ½ cup of milk (I used skim)
  • ½ lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Greek yogurt
  • Salt, to taste
  • Freshly cracked black pepper
  • Sicilian Red Shrimp Salad:
  • 2 curly kale leaves
  • 1.5 oz (40g) red radish sprouts*
  • 1.5 oz (40g) leek sprouts*
  • 4 rose colored radicchio leaves, cut into strips**
  • 4 dark rose colored radicchio leaves, cut into strips**
  • 2 handfuls of arugula, cut in pieces
  • Extra virgin olive oil, as needed
  • 12 fresh red Sicilian shrimps, shelled, deveined and rinsed
  • A few pinches of dried dill
  • A few pinches of crushed edible flowers
  • *You can also just use white beansprouts
  • **You can also use red radicchio or another type of lettuce
  • Sauternes Sauce:
  • ½ teaspoon (3g) butter
  • ½ teaspoon (3g) flour
  • ¾ cup of heavy cream
  • 1 tablespoon of Sauternes (or another sweet wine)
  • Pinch of salt
  • Freshly cracked black pepper
Instructions
  1. For the mashed purple potatoes:
  2. In a medium pot, bring water to boil. Salt the water then add the potatoes and cook until you can pierce them with a fork, about 15-20 minutes.
  3. In the meantime, put the milk and lemon juice in a cup and let it sit for 5-10 minutes.
  4. When the potatoes are done, drain them, peel them and stick them in the bowl of the stand mixer. Use the paddle attachment and mix on speed 3 or 4 until the potatoes are broken up into small pieces; about 1-2 minutes. Change to the beater attachment and add the extra virgin olive oil, milk and lemon mixture, Greek yogurt, salt and black pepper. Mix for another 10-20 seconds. Adjust the flavor with salt if needed, and stir again.
  5. For the Sicilian red shrimp salad:
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Rinse the kale, remove the stem and break the leaves into small pieces. Use a salad spinner to completely dry the kale leaves (or pat really good with paper towels) and line them in a single layer on the baking sheet. Add the extra virgin olive oil and a few pinches of sea salt stir them around with your hands. (I usually bake the whole head of kale using what I need for the recipe, and the rest of the kale chips we eat for a delicious and healthy snack.) Cook for 8-10 minutes or until the edges are brown but not burnt.
  8. In the meantime, put the radicchio and arugula in a bowl and toss with a swirl of extra virgin olive oil.
  9. For the Sauternes sauce:
  10. Melt the butter in a medium pan, add the flour and toast over medium heat for a few minutes. Add the heavy cream, Sauternes, salt and pepper. Continue to cook, stirring constantly, until the sauce has thickened.
  11. For the plating:
  12. Use a kitchen brush to design a brush stroke across a plate with the mashed purple potatoes. In the middle of the brush stroke, add the dressed radicchio and arugula, followed by the sprouts and 3 shrimp. Position a few kale chips around the bottom, then sprinkle the top with some dried dill and dried crushed edible flowers. On one end of the brush stroke put a dollop of the Sauternes sauce and sprinkle some crushed flowers on top. Repeat for the remaining three plates. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/mashed-purple-potatos-with-sicilian-red-shrimp-salad-and-sauternes-sauce/