Appetizer, Video Recipes
Marinated red prawns, burrata cheese, anchovies and arugula pesto with Zucchi Grapeseed Oil
4
people
–
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Choice Quality Red Prawns | 12 |
Burrata Cheese | 100 g |
GRAPESEED OIL | |
Lime | 1 |
Anchovy Fillets in Oil | 4 |
FOR THE PESTO | |
GRAPESEED OIL | 100 g |
Fresh Arugula | 100 g |
Pine Nuts | 10 g |
Pecorino Romano Cheese (fairly young) | 20 g |
Salt and Pepper | to taste |
Instructions
Prepare the red prawns by removing the head, shell and central filament.
Place the prawns in a bowl and grate in the lime rind, then add the Zucchi grapeseed oil. Put the prawns on a sheet of kitchen film, put a dough cutter on top and arrange the prawns inside. Cover them with another layer of film, put the dough cutter back in place and beat gently with a meat tenderiser to form a uniform disc. Set aside in the refrigerator.
Remove any bones from the anchovies and cut them lengthwise.
Blend the arugula with the pine nuts, pecorino cheese and Zucchi grapeseed oil to make the pesto. Add salt to taste. Cut the burrata cheese into chunks.
Once the entire preparation is ready, prepare the serving dish with the prawns (salted to taste) in the middle, then adding the burrata chunks, anchovy pieces and arugula pesto. Complete with a dribble of raw Zucchi grapeseed oil.
Place the prawns in a bowl and grate in the lime rind, then add the Zucchi grapeseed oil. Put the prawns on a sheet of kitchen film, put a dough cutter on top and arrange the prawns inside. Cover them with another layer of film, put the dough cutter back in place and beat gently with a meat tenderiser to form a uniform disc. Set aside in the refrigerator.
Remove any bones from the anchovies and cut them lengthwise.
Blend the arugula with the pine nuts, pecorino cheese and Zucchi grapeseed oil to make the pesto. Add salt to taste. Cut the burrata cheese into chunks.
Once the entire preparation is ready, prepare the serving dish with the prawns (salted to taste) in the middle, then adding the burrata chunks, anchovy pieces and arugula pesto. Complete with a dribble of raw Zucchi grapeseed oil.
