Prawn Tortelloni with Crustacean Bisque
This week, we are partnering with Chef Stefano Leone of the Royal Exchange to bring you this delicacy.
Originally of French origin, a Bisque may be a reference to the Bay of Biscay, or the fact that the crustaceans are twice-cooked (bis-cuit, the same linguistic root as a biscuit!) - sautéed in their shells before being simmered in wine.
We have paired black ink prawn tortelloni with a smooth, creamy crustacean bisque, served with fresh samphire for the full, oceanic flavour.