Violet Potato, Shrimp, and Franciacorta
  • ½ shallot, minced
  • 1 pound violet potatoes, peeled and cut into chunks
  • 6 fresh prawns, peeled and deveined
  • 1 cup Franciacorta Brut
  • 3 Tablespoons butter
  • 2 Tablespoon extra virgin olive oil
  • Microgreens, finishing
  • Salt
  • Pepper
  1. In a small sauce pan, boil the violet potatoes and minced shallot in salted water until the potatoes are very soft. Drain without drying too much (save a little of the water in case the potatoes are too thick). Add the olive oil, and using a potato masher, then a spatula, work the potatoes into a smooth paste. Don't use a blender, they will turn to glue.
  2. Meanwhile, in a saucier pan, reduce the sparkling wine until it is thickened and only a few tablespoons are left. Whisk in the butter and keep warm.
  3. Season the prawns with salt and pepper, then sear over high heat on both sides, just until cooked through.
  4. To plate, spread about 2 tablespoons of the potato puree on a plate. Arrange the shrimp over the potatoes, and garnish with microgreens. Finish with a spoonful of sauce and serve immediately.
Adapted from Violet Potato, Red Shrimp and Franciacorta by Chef Stefano of Le Due Colombe
Recipe by The Taste Edit at