An elegant, unusual, fresh recipe for your summer dinners: Tartare of humpback prawns, “favetta” strawberries from Terracina and Balsamic Vinegar of Modena IGP Borgo Red Label
INGREDIENTS FOR 4 PERSONS
- 300 g humpback prawns
- 200 g “favetta” strawberries from Terracina
- basil to taste
- extra virgin olive oil
- salt and pepper
- Balsamic Vinegar of Modena PGI Borgo Red Label
Knife the previously shelled humpback prawns. Season with salt, oil and pepper and leave in the fridge for 30 minutes.
Clean the strawberries and slice them to a thickness of 2 mm. Season with salt, oil and pepper.
COMPOSITION OF THE DISH
Place a pastry dish on a plate in which you place a layer of strawberries, a layer of basil cut into julienne strips and a layer of humpback prawn tartare, and finally compact everything with light pressure.
Remove the pastry cup and decorate the dish with a few drops of Balsamic Vinegar of Modena PGI Borgo Red Label.
Il Granchio Restaurant -Terracina Latina - Chef Daniela Onorato
