Ingredients for 4 people
12 Adriatic Prawns
5 Carrots
2 Onions
12 Scrigni® with Apulia Burrata cheese
1 knob of butter
2l of water
Oil as needed
Pepper as needed
Salt as needed
Liquorice powder from Calabria as needed
Marjoram as needed
Procedure
Clean the Adriatic Prawns, keeping the shells. Remove the intestines from the tails and store them in the fridge covered with damp paper. Roast the shells in the oven with a drizzle of oil.
Chop the carrots and onions into pieces, then sauté them with a drizzle of oil in a small saucepan. Incorporate the roasted shells into the saucepan, add the 2 liters of water, and simmer over low heat for about 20-30 minutes. Turn off the heat, blend the mixture, and strain it through a fine sieve to obtain the Adriatic Prawn bisque.
Cook the Scrigni® with Apulia Burrata cheese in boiling salted water for 2 minutes, drain them, and place them in a sauté pan with a knob of butter and a dash of cooking water to form a delicate butter sauce.
In another sauté pan, quickly sear the previously cleaned Adriatic Prawn tails.
Decorate the plate in a Pollock style using the Adriatic Prawn bisque, place 3 Scrigni® with Apulia Burrata cheese in a random fashion, and arrange the Adriatic Prawn tails as desired.
Finish with a light sprinkle of Calabrian Liquorice powder and a few marjoram leaves.
