{"id":43859,"date":"2022-07-25T23:03:20","date_gmt":"2022-07-25T23:03:20","guid":{"rendered":"https:\/\/cucineditalia.com\/red-shrimp-bon-bon-with-nocellara-green-olive-soup-topped-with-almonds-and-candied-lemon\/"},"modified":"2022-08-15T07:38:17","modified_gmt":"2022-08-15T07:38:17","slug":"red-shrimp-bon-bon-flavors-capri","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/red-shrimp-bon-bon-flavors-capri\/","title":{"rendered":"Red Shrimp Bon Bon with Nocellara Green Olive Soup topped with Almonds and Candied Lemon"},"content":{"rendered":"\n<p><em>A fragrant <a href=\"https:\/\/cucineditalia.com\/un-menu-al-gusto-di-pistacchio-chef-andrea-berton\/\" target=\"_blank\" rel=\"noreferrer noopener\">recipe <\/a>that encapsulates all the flavors of Capri: Red shrimp bon bon, Nocellara green olive soup, almond and candied lemon &#8211; a bright and sophisticated dish crafted by Luigi Lionetti, chef of Le Monz\u00f9, the Michelin starred restaurant at Capri&#8217;s prestigious Punta Tragara Hotel.<\/em><\/p>\n\n\n\n<p>Local lemons are the basis of <strong>Luigi Lionetti<\/strong>&#8216;s recipe, where almonds soften and enhance the flavor of the shrimp creating a medly of flavors that sings of the island\u2019s Mediterranean soul.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients for four people<\/strong><\/h2>\n\n\n    <div class=\"ingredienti-wrapper\">\n            <div><strong>Cleaned red shrimp<\/strong>: 200 g<\/div>\n                <div><strong>Peeled white almonds pureed with sparkling water<\/strong>: 40 g<\/div>\n                <div><strong>Candied lemon<\/strong>: 10 g<\/div>\n                <div><strong>Shelled green olives<\/strong>: 80 g<\/div>\n                <div><strong>Tomato water<\/strong>: 80 g<\/div>\n                <div><strong>Confit tomato pulp<\/strong>: 15 g<\/div>\n                <div><strong>Evo oil<\/strong>: to taste<\/div>\n                <div class=\"share-ricetta-buttons\">\n            <a id=\"ingredientiCopyBtn\" data-ingredienti=\"Cleaned red shrimp: 200 g&#xa;Peeled white almonds pureed with sparkling water: 40 g&#xa;Candied lemon: 10 g&#xa;Shelled green olives: 80 g&#xa;Tomato water: 80 g&#xa;Confit tomato pulp: 15 g&#xa;Evo oil: to taste&#xa;\" onclick=\"copiaIngredienti()\">\n                <div class=\"cucine-shortcut-icon\"><i class=\"tds-icon tdc-font-fa tdc-font-fa-copy-files tdi_2_267 td-fix-index\"><\/i><\/div>\n            <\/a>\n        <\/div>\n    <\/div>\n    \n\n\n<h2 class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h2>\n\n\n\n<p>Prepare the recipe by making the soup. First, whisk the olives in the tomato water. Blanch the lemon peels three times and combine the sugar with the juice of five lemons, then reduce and blend. Soak the almonds overnight in sparkling water and blend, obtaining an almond cream. Shell the red shrimp and season with salt, pepper, extra virgin olive oil, and lemon peel. Form small red shrimp bon bons wrapped in foil.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Plate composition<\/strong><\/h2>\n\n\n\n<p>Lay the red shrimp on the olive soup with the candied lemon and almond puree on top. Finish with a drizzle of extra virgin olive oil.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.manfredihotels.com\/en\/le-monzu\/\" target=\"_blank\" rel=\"noreferrer noopener\">Le Monz\u00f9<\/a><\/p>\n\n\n\n<p>Punta Tragara Hotel<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A fragrant recipe that encapsulates all the flavors of Capri: Red shrimp bon bon, Nocellara green olive soup, almond and candied lemon &#8211; a bright and sophisticated dish crafted by Luigi Lionetti, chef of Le Monz\u00f9, the Michelin starred restaurant at Capri&#8217;s prestigious Punta Tragara Hotel. Local lemons are the basis of Luigi Lionetti&#8216;s recipe, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":43365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18475,19418,19417],"class_list":{"0":"post-43859","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-fishrecipe","9":"tag-fishrecipes-en-2","10":"tag-shrimprecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/43859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=43859"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/43859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/43365"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=43859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=43859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=43859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}