Corn soup, cotechino and shrimp
- Starter
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
This vibrant chowder recipe by Cristina Bowerman pairs the lovely sweetness of corn, shrimp and red prawn with the grunt and spice of Italian charcuterie. Cotechino is similar to salami and has been declared a traditional food by several regions of Italy.
Ingredients
Corn purée
- 4 ears of corn
- 15g of white wine vinegar
- 15g of cider vinegar
- 30g of extra virgin olive oil
Parsley agar balls
- 40g of parsley, juice
- 1g of agar agar
- salt
- oil, enough to fill a small bowl
Cotechino powder
- 100g of cotechino
- 40g of maltodextrin
To serve
- 4 baby corn, halved lengthways
- 4 red prawns , medium
- 8 shrimps, white, small
- 1 orange , juiced and zested
- 60g of micro cress, fresh garlic and cress
- habanero sauce
- salt
Equipment
- Blender
Method
1
Preheat the oven to 180°C/gas mark 4
2
Remove the corn from the husk and roast on a tray for about 20 minutes, or until cooked through. Remove from the oven and allow to cool for 5 minutes before blitzing in a blender with the olive oil, salt, and vinegars. Pass through a sieve and set aside
- 4 ears of corn
- 15g of white wine vinegar
- 15g of cider vinegar
- 30g of extra virgin olive oil
3
For the parsley balls, boil the parsley with agar agar for 1 minute and add some salt. Place the mixture in a squeezy bottle, then squeeze it into a bowl of cold oil to make some small spheres
- 40g of parsley, juice
- 1g of agar agar
- salt
- oil, enough to fill a small bowl
4
Cook the raw cotechino in a pan over a very low heat (the fat will start separating from the rest). Pour the melted fat into a bowl and sprinkle in the maltodextrin, stirring until combined and powdery
- 40g of maltodextrin
- 100g of cotechino
5
To serve, roast the halved baby corn in a hot pan for a couple of minutes until lightly coloured. Marinate the shrimps and prawns in orange zest, orange juice and salt for a couple of minutes, and gently reheat the corn soup
- 4 baby corn, halved lengthways
- 4 red prawns , medium
- 8 shrimps, white, small
- 1 orange , juiced and zested
- salt
6
Pour the corn soup into a bowl with the baby corns, shrimps, parsley and micro cress. Pour two drops of habanero sauce over the top and add sprinkle over the cotechino powder
- 60g of micro cress, fresh garlic and cress
- habanero sauce
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Corn soup, cotechino and shrimp
