Code C44STR
Bartolacci on mesclun and radishes bed, Gallipoli giant red shrimps blanched in sea water, and swordfish roe powder
x4
People
Ingredients for 4 people
8 Bartolacci
50 g mixed salad
4 radishes
16 Gallipoli giant red shrimps
100 g sea water
20 g swordfish roe
50 g extra virgin olive oil
20 g salt
Procedure
Pour some sea water in a saucepan, add 1 liter of normal water and bring to a boil. Meanwhile, shell and clean the shrimps, as soon as the water boils immerse them for 30 seconds, drain and cool them in water and ice, then dry and season them with oil and salt. Thoroughly wash and slice radishes, and store them in water and ice. Griddle Bartolacci on both sides.
FOR PRESENTATION
Arrange the mesclun on the entire plate and season with roe powder and extra virgin olive oil. Cut griddled Bartolacci in half and arrange them in an alternate pattern with shrimps and radishes. Finish with oil and roe powder.
