Red prawn, orange and tuna bottarga salad - Donnafugata
Country & language
Close
Austria - €
EN DE
Belgium - €
EN DE
France - €
EN
Germany - €
DE
Italy - €
IT
Netherlands - €
EN
Spain - €
EN
Switzerland - CHF
EN DE
United Kingdom (UK) - £
EN
United States (US) - $
EN

We only ship to the listed countries. If your country is not among these, discover the international website:

Other Countries
IT EN DE
Recipes

Red prawn, orange and tuna bottarga salad

Time
60 Minutes
Difficulty
medium
Ingredients (4 people)

Peel and devein the prawns and blanch in salted water for not more than a minute.
Peel off the oranges, cut them into slices and put five slices on each plates. Place a bottarga slice on each piece of orange and then a prawn, topping each with shallot rounds. Season with pepper and olive oil.
You can also use raw prawns.

Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)


Wine pairings

A tasty dish marked by the sapidity of the bottarga, balance with the minerality of a volcanic white like the Carricante, Sul Vulcano Etna Bianco DOC. For those who love to dare, instead, we propose pairing with a sweet wine, like Kabir, Moscato di Pantelleria DOC.


Share article
Did you like this content? Share it with whoever you want.

Sign up to our newsletter
Stay up to date on events, stories and exclusive offers.
Sign up and stay updated
Other recipes...
Arancini al sugo (Rice croquettes with stuffing and sauce)
Olivetan-style tripe
Ovoli (Caesar’s) mushroom salad
Back to top
Shipping Policies
Italy: 1-2 days | worldwide: 3-20 days
Return in 14 days
Methods, times and costs
Payment methods
Paypal Mastercard Maestro Amex Visa Postepay
More info
FAQ
Find the answers to the frequently asked questions
Show FAQ
Contacts
What can we help you with?
We will reply to you within 48 hours.
Contact us