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
For the mashed purple potatoes:
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.
In the meantime, put the milk and lemon juice in a cup and let it sit for 5-10 minutes.
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.
For the Sicilian red shrimp salad:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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.
In the meantime, put the radicchio and arugula in a bowl and toss with a swirl of extra virgin olive oil.
For the Sauternes sauce:
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.
For the plating:
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/