The journey curated by the Consorzio Prosecco DOC in collaboration with the Vinibuoni d’Italia Guide concludes in Liguria, amidst the coastal aromas and the essential purity of fine cuisine. The spotlight is on Enrico Marmo, born in 1987, Michelin-starred chef at Balzi Rossi in Ventimiglia.
His cooking is direct and pure, built around a few rigorously selected ingredients, enhanced with exceptional sensitivity. Raised on his grandmothers’ recipes and shaped in the kitchens of Cracco and Palluda, Marmo now leads a deeply personal cuisine that speaks of the Ligurian sea and land.
The Recipe: Sanremo Red Prawns, Peas, and Caviar
Balzi Rossi – VENTIMIGLIA (IM)
Ingredients:
16 purple Sanremo prawns – 50 g shelled peas – 200 g pea pods – 30 g shallot – 50 g butter – 30 g white wine – 50 g cream – 30 g Beluga Amur caviar – 30 g spring onion oil – salt – nasturtium leaves and flowers
A dish that captivates with elegance and purity. Lightly seared Sanremo red prawns are paired with fresh peas dressed in spring onion oil and a beurre blanc made from the pea pods. The final touch of Beluga caviar adds a noble and savory element.
The dish plays with sweetness, savoriness, creaminess, and vegetal notes. The delicacy of the prawn is elevated by measured contrasts, while the pea cream and caviar create an intense yet balanced flavor profile.
Preparation:
To make the pea pod beurre blanc, sweat the shallot in butter, deglaze with white wine. Once the wine has evaporated, add the pea pods and cream. Cook for 5 minutes. Blend, strain, and keep warm.
Season the peas with spring onion oil and salt. Clean the prawns, removing the heads and intestines. Season with salt and spring onion oil.
Plate the seasoned peas and prawns. Froth the beurre blanc with an immersion blender and add two spoonfuls to the dish. Finish with Beluga caviar and, if desired, nasturtium leaves and flowers.
Pairing: Prosecco DOC Rosé Brut
To complement this refined dish, a Prosecco DOC Rosé is the perfect match. Its fine bubbles, light structure, and delicate fruitiness harmonize beautifully with the sweetness of the prawn and the richness of the beurre blanc. The caviar, with its long and persistent savoriness, finds in the Prosecco DOC Rosé Brut a companion that enhances its elegance without overpowering it.
A classy pairing that brings to a graceful close this journey through the flavors and excellence of contemporary Italian cuisine.
