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For Langoustine
Clean up the guts, remove the carcass. Brush with a little extra virgin olive oil and grill only one side.
Photo: Rubens Kato
Braised Langoustines, with Parsnip Broth, Roasted Artichoke Heart, Chilli Pickles, Roe, and Lardo
Chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro, created this recipe as part of the Brazil Flavors events.
20 November, 2020
Type of dish
serves for
2
ingredients
Langoustin
Parsnip puree
Artichoke hearts
Lard
Cured pork belly
“Pimenta de cheiro” chili
Roe
Salt
Extra virgin olive oil
The fourth S.Pellegrino Brazil Flavors box was sent by chef Luiz Filipe Souza, from Evvai (#40 on Latin America's 50 Best Restaurants list), in São Paulo, to chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro. Using the lardo, the cured pork belly, artichokes, and the other ingredients Souza gifted him, Rafa came up with a fresh main langoustine dish, which he added to the tasting menu he served in Lasai for dinner on 24 October.
Step 01
Photo: Rubens Kato
Step 02
Photo: Rubens Kato
For parsnip broth
Toast the crayfish head in the oven and then add it to boiling water for 45 minutes / one hour. Strain the broth and let it reduce with a little amount of parsnip puree.
For artichoke heart
Peel and clean the artichoke leaving only the heart. Braze using the fat from the melted lardo, and heat it together with the cured pork belly.
Step 03
Photo: Rubens Kato
For chilli pickles
Place the chillies in a mixture of vinegar, water, sugar, and salt. Leave for 24 hours, slice very thin and place on top of the artichokes.
Plating
The flan broth goes to the bottom of the plate, with the langoustine and artichoke. Add fish roe on top, and pieces of lardo in the middle between the langoustine and the artichokes. Add a bud of amaranth.
