Marinated Tiger Shrimp Over Risina Beans And Treviso Radicchio

Marinated Tiger Shrimp Over Risina Beans And Treviso Radicchio
La Peca
Chef: Nicola Portinari
Country: Italia
City: 36045 Lonigo (Vicenza)
Address: Via Giovanelli, 2
(+39) 0444830214

Nicola Portinari’s cuisine expresses magnificently both its personal identity and the Italian sentiment on the whole. He accomplishes this by presenting traditional flavors with bona fide audacity. In our Great Dishes section we’ve included multiple examples of his that confirm his creativity and virtuosity: capelli with Treviso radicchio in spicy soup with seafood; modern caciucco; risotto with burrata cheese and Mediterranean aromas… and this dish in which he once again manages to magically harmonize the typical ingredients of the region: the celebrated Treviso radicchio of the area, the delicious Sicilian tiger shrimp and the delicate, tiny risina beans. The accompaniment keeps with traditional protocol, and the structure of the dish is evidence of an intelligent evolution: a seafood carpaccio salad, its purity preserved, the tiger shrimp tails simply sliced, seasoned and marinated in olive oil.

The Recipe


  • 30 Sicilian triple grooved shrimp
  • 300 g Treviso radicchio
  • 100 g dried risina beans
  • ½ carrot
  • ½ onion
  • ½ celery stalk
  • 1 garlic clove
  • 1 bay leaf
  • 1 lime
  • Salt
  • Lemon aromatized salt
  • Pepper
  • Pantelleria extra virgin olive oil
  • Modena balsamic vinegar


Chop the carrot, celery, and onion and brown in an earthenware pot with a little oil, the garlic clove and bay leaf. Add the beans (previously soaked for 30 minutes in an abundant amount of water) and cook on low heat, without stirring, for approximately 1 1/2 hours, covering with vegetable stock.
Salt to taste and refrigerate.
Peel the crustaceans, removing the shell, and cut the body into small pieces. Dress with Pantelleria extra virgin olive oil and lightly salt and pepper.
Marinate for about 1 hour at 0ºC.
Julienne the radicchio and set the tips aside for decorating the plate later.
Dress the radicchio with extra virgin olive oil, balsamic vinegar, salt and pepper. After 15 minutes, quickly sauté on low heat for about 1 minute.


Quantities for 1 serving: 30 g sautéed radicchio, 40 g cooked risina beans, 40 g triple grooved shrimp.
Using a mold, arrange the radicchio on the plate. Place the beans and triple grooved shrimp on top.
Decorate the plate with the dressed radicchio tips and a fine julienne of lemon peel. Lastly, season the tartar with the lemon-aromatized salt.