CANNELLONI WITH PARMIGIANO, RAW RED SHRIMPS, EGGPLANT AND BASIL PESTO, CAPERS AND COFFEE POWDER

Boil the Cannelloni in salted boiling water for 5 minutes until al dente. Sauté in extra virgin olive oil and cool in cold salted water for some minutes. Let the pasta dry and cut diagonally.

For the Cannelloni filling, mix the Ricotta with grated Parmigiano Reggiano cheese, salt and pepper.

For the purple eggplant cream, dice the eggplant and cook in a frying pan with extra virgin olive oil and a clove of garlic. When ready, remove the garlic and pour everything inside a mixer. Blend and add oil, a mint leaf, a tsp of white wine and Xanthan gum. Put aside.

Slice the black eggplant, sprinkle with icing sugar and roast in a grill or salamander broiler for a few minutes. Fry in plenty of seed oil and let dry in the oven at 50°C/122°F or in a dehydrator for about 20 minutes.

Remove heads, shell and innards from the red prawns, then put them in a light marinate with some orange juice and grated zest of one orange, salt, pepper and extra virgin olive oil to taste.

Blanch the datterino tomatoes in boiling water for some seconds, peel and slice in strips, then sauté in a pan for some minutes with oil, salt, pepper, garlic and fresh oregano.

Heat up the extra virgin olive oil at low temperature with the anchovies so they will release their aroma and flavor.   Chop the basil leaves with capers, oregano and garlic, then add the olive oil with the anchovies. Blend and add the coffee powder.

Fill the cannelloni with the Parmigiano Reggiano mixture, brush with melted butter and grill for a few minutes in the salamander or the grill.

Finally, lay the cream of eggplants on a plate, then the Cannelloni, then the prawns cut in large pieces, the tomato fillets, the eggplant sweet chips and top with the chopped herbs and a few leaves of basil and oregano.