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A perfect recipe to impress your friends at dinner in a few simple moves. A dish with Japanese echoes blending with Italian burrata in a new and delicious flavour.
Ingredients for
4 servings
- 10 Adriatic pink prawns
- 200 g of Sabelli burrata stracciatella
- Peel of 1 lime
- 1 bunch of mint
- Extra virgin olive oil, salt to taste
Prodotti utilizzati per questa ricetta
Stracciatella di Burrata Take-away
250 g
Method
Shell the prawns and keep only the tails. If necessary, remove the intestines from the shrimp tails by making a slight incision on the surface with the tip of a knife. Cut the tails into small cubes with a knife. Clean the mint and slice it finely. Do the same with the lime. In a bowl In a bowl, season the prawn tail tartare with oil, salt, lime zest, and juice, and mint. With the help of a pastry bag, shape the tartare directly on the serving dish and complete it with a teaspoon of stracciatella di burrata.
WISDOM PILL
Stracciatella di burrata has a soft, sweet, and slightly savoury taste and goes well with shellfish or simply cooked salmon. To accentuate the contrasts, it is often served with tomatoes, salted anchovies, or sliced meats.
