Ingredients for 4 people
400 g Calamarata
2 fresh spring onions
500 g artichokes
500 g fresh prawn
1 buffalo mozzarella
Milk to taste
½ glass white wine
extra virgin olive oil
salt to taste
pepper to taste
fresh thyme to taste
1 clove of garlic
fresh baby fennel to taste
wood to smoke
Procedure
Blend buffalo mozzarella with a little milk until it is creamy. Sift cream with a fine strainer. Clean and cut artichokes into
wedges. Brown julienned spring onion in a pan with a thread of extra virgin olive oil, unpeeled garlic, sprig of fresh thyme, salt and pepper. Add artichokes, let them brown, then add white wine and let cook for 5 minutes. Clean prawns and smoke them with the help of a smoker. Cook Calamarata and sauté with artichokes, add prawns without cooking them for too long, and, finally, chopped fennel. Place mozzarella cream on the bottom of a plate and place Calamarata on top.
