This month the Chef Rocco de Santis presents the tasty recipe of one of the dishes available in the grand carte of the Gourmet Restaurant Santa Elisabetta, located on the first floor of the Torre della Pagliazza.

Ingredients for 4 people:

  • 500 g red prawns
  • 1 stick of celery
  • 1 red onion
  • 1 vine tomato
  • 1 cucumber
  • 600 g pitted green olives
  • 400 ml sparkling water
  • 200 g almond granules
  • 80 g vinegar
  • 90 g sugar
  • salt as required
  • extra virgin olive oil as required
  • marjoram as required
  • 1 lemon
  • 2 slices stale bread cut into chunks

first, prepare a syrup with 100 ml of water, 80 g of sugar and 80 g of vinegar, bring to the boil and leave to cool.
Wash and clean half the celery and the cucumber skin, cut into strips and leave to marinate in the syrup for about 48 hours.
Meanwhile, clean the red prawns, cut in half and dress with oil, lemon zest, marjoram, salt and pepper. use clingfilm to roll into small balls and keep in the fridge.
Then, pit the olives, place them in the blender with the sparkling water, a drizzle of oil, a pinch of salt and blend for 3 minutes on high speed. strain in a sieve and place in the fridge.

For the almond puree:
toast the granules in a pan with a little oil and cover with water and a pinch of sat. when the liquid has completely evaporated, blend to a creamy consistency, place in a piping bag and put to one side. Dice the marinated vegetables with the peeled tomato and make a mini “panzanella” (tuscan salad) with the diced, toasted stale bread.

Arrange 3 red prawn balls on a deep plate with the almond puree and small discs of panzanella formed with a mould. spoon the green olive concentrate in the centre, decorate with wild herbs and edible flowers.

We invite you to try this dish for dinner at the Santa Elisabetta, open from Tuesday to Saturday.

For information and reservations:
tel. +39.055.27370 – email.

Mediterranean-style prawns with green olives

pattern Brunelleschi Hotel

Articoli correlati

  • Cuttlefish arrabbiata style

    Cuttlefish arrabbiata style (barbecued / not barbecued), Recipe by Rocco De Santis …


    12 Apr 2017

  • Ravioli with capon and potatoes, parmesan mousse 36 months with thyme restricted sauce

    This month the Chef Rocco de Santis gives us a special recipe for the Christmas holidays. … ...

    5 Dec 2018

  • Lobster video recipe by Chef Rocco de Santis

    Today we present you the Lobster with Provola cheese, Bernese sauce and Celery water video recipe ...

    7 Sep 2018