Jury for the 1st edition of the Women's Gastronomic Talent contest of the Dona Art en Femení Festival organized by the Casino Prado entity.
Our dish, Red Prawn Carpaccio with Duxelle, paired with Ekam from the DO Costers del Segre
A pairing based on a quality product and wine that we offer at the Mare Nostrum restaurant in Sitges. Red Prawn Carpaccio a la Duxelle and Capers, is a fusion dish made with a quality product such as red prawn, in fact it is a variant of the carpaccio invented in 1950 by Giuseppe Cipriani of Harry's Bar in Venice and which fashionable during the second half of the 20th century. The dish includes chopped mushrooms (duxelle) of French origin. This mince has mushrooms sauteed with butter, shallots and onions. It is finished with a little micro mezclum and served cold and paired with a Riesling and Albariño white wine, a young, fresh and aromatic wine, wine of altitude.
Thursday September 8 prize giving! Good luck to all the participants ☘️
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