Chef Simone Rugiati's recepies

Red prawn "carpaccio" with pomegranate jelly and lemon mousse


12/15 fresh red prawns
1 pomegranate
2 sheets of gelatin
3 tablespoons Polenghi lemon juice
1 tablespoon sugar
1 tablespoon soya lecithin
Mixed bean sprouts
Fine salt
Extra virgin olive oil


Clean the prawns by removing the head and shell and then use a small knife to open the back and remove the gut.

Divide the prawns into 4 food bags and tenderise using a meat mallet to form uniform squares; then place in a baking tray and leave in the freezer for at least 1 night.

Cut the pomegranate in half and squeeze the juice. Bring to 45 °C and add the gelatin sheets soaked in advance in cold water for 10 minutes. Stir well and spread on a baking tray lined with food plastic and place in the refrigerator for at least 1 hour.

Now mix the sugar, Polenghi lemon juice and lecithin dissolved in 2 tablespoons of lukewarm water. Then use a hand-blender or a home-made cappuccino utensil to create a kind of lemon mousse.

Remove the shrimp squares from the freezer and place them on plates to defrost. This will take about 10 minutes depending on the room temperature. Once defrosted, garnish with the pomegranate jelly cubes, fresh bean sprouts and a dash of lemon mousse.

Finish the dish with salt flakes and a drizzle of extra virgin olive oil.

other - Main courses

Giancarlo Polenghi's recepies

Coconut prawns with soy sauce and Condy Mì lemon

Lemon braised chicken


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