Battuto di Gamberi da Sud a Nord

Method

1. Prepare the mussel water: open fresh mussels, collect their liquid, filter, bring to a boil. Add red cabbage leaves for a moment to color the water blue-green, then remove the leaves.
2. Clean and devein the red prawns. Finely chop them and season with a pinch of salt, pepper, and a drop of olive oil.
3. Place a ring mold on a serving plate (preferably an antique-style Neapolitan plate). Fill the mold with the chopped seasoned prawns.
4. Prepare the regional powders: for the North (Piedmont), make porcini mushroom powder by slicing fresh porcini, dehydrating, blending, and sifting. Add a little truffle powder.
5. For Sardinia, add a pinch of anchovy powder. For Sicily, add fennel pollen powder.
6. Add small pieces of candied mandarin and a little lemon zest for the Southern regions (Campania, Calabria, Sicily).
7. Prepare a ricotta sauce with cow's milk ricotta as a fatty component for all regions.
8. Spread a little nduja (spicy spreadable salami) to mark the Calabria region.
9. Thicken the reserved mussel water with red seaweed powder until it reaches a sea-like consistency. Add prawn sand (made from ground prawn heads and rice).
10. Finish the dish with a green pine-nut sponge (spugna alla pigna) for an aromatic Mediterranean touch.
11. Pour the colored mussel water sauce around the plate and serve.