Shrimp with fenkel, orange and illy coffee

Pasquale Carfora

Pasquale Carfora


Peel the shrimps and leaf only the tail on, put in a marinade of salt, pepper and orange peel.
Squeeze the oranges and whisk the juice with olive oil (the oil should fall into the juice very slowly, like a thread, and whisk at the same time) until a sauce is formed.
Dice the potatoes and fennel and poach in hot water for 15 minutes.

Poach the green part of the fennel for 30 sec. in hot water and then put it into cold water.

Mix the cooked fennel, potatoes and the green part of the fennel into a sauce in the blender.

Arrange thin slices of fennel and segments of orange on a plate.

Place the marinated prawn on top. Garnish with the sauce, the flowers and the dill.

On the side, crumbled pistachios, a quenelle of buffalo ricotta with coffee powder.


  • 4 shrimps mazara del vallo
  • 2 oranges
  • 60ml olive oil
  • 2 fennels
  • 200g potatoes
  • 100g buffalo ricotta
  • 40g crumbled pistacio
  • nuts
  • illy coffee
  • salt, peper, fenkel
  • flowers, bieslook flowers, dill