Italian chef Gianluca Gangetti, born in Bologna and with experience in some starred restaurants, after his Australian experience together with his partner Federica Marchi did not bring home only memories of a year spent working and traveling on the roads of the Outback.
They also brought with them a completely new catering concept for town they live in, Faenza, in the Romagna region.
Here, in 2015, they opened their restaurant, Lowe, born both as a response to the growing competition with sushi restaurants and in accordance with their Aussie experience.
Lowe is today known throughout the Emilia-Romagna region for the seafood delicatessen that Gianluca prepares with love, but above all for their highly-appreciated appetizer: the Romagna-style sushi.
“Ho messo in pratica quello che ho imparato in Australia sia nella mia cucina che nel ristorante” Source: Courtesy of Gianluca Gangetti
Romagna-style sushi with tempura prawns, mayonnaise and teriyaki sauce and grilled zucchini
Ingredients (for 4 people)
- 2 piadina bread (flatbread) or tortillas
- 6 king prawns
- 1 zucchini
For the tempura:
- Rice flour
- Very cold sparkling water
- Panko (or dried and coarsely crumbed pan carré)
- Seed oil for frying
To marinate the zucchini:
- Extra Virgin Olive Oil
- Salt and pepper
- Rice vinegar
For the sauce:
- 2 egg yolks
- 300/400gr sunflower seed oil
- Teriyaki sauce
- Balsamic vinegar of Modena
Method
Cut the zucchini into strips and leave to marinate in oil, salt, pepper and rice vinegar for a few hours. Then grill.
Prepare the mayonnaise by whipping the egg yolks and slowly adding the sunflower seed oil, until you obtain a thick mixture. Then add the teriyaki sauce until you get the flavor and acidity at will. Finally, add a drizzle of balsamic vinegar.
Prepare the batter for the tempura by slowly adding the sparkling water to the rice flour while stirring vigorously with a whisk until a sticky and lump-free consistency is obtained.
Dip the prawns and then roll them in the panko. Insert a skewer into each prawn so that it remains straight when frying.
Immerse in oil when it has reached a temperature of 180 °. Drain and dry with paper towels.
Pass the piadina bread on a hot plate to make it crunchy, then lay the prawns, the grilled zucchini and the sauce.
Roll up and serve, if desired cut in two or in the shape of the sushi roll.
