Shrimp crudité, curly endive and peach
Photo credit: Antonio Curti
- 75g peach peels
- 20g peach juice
- 20g EVO oil
- salt and pepper to taste
- cane sugar
- 250g of peach juice
- 4g of Kappa thickener
Bring the juice to boil. Let it cool down and cut to measure.
Start by spreading the curly endive. Arrange the other ingredients carefully considering the endive and chromatic aspects. Finish the plate with a light dusting of salt and pepper
This particular dish expresses and extraordinary fragrance. The taste is characterised by a persistent sweet tendency, due to the shrimp and peach.
The dish goes ideally with a fresh and sapid white wine. Luigi Salvo‘s pairing advice: a Catarratto wine from hilly vineyards.