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)
A tasty dish marked by the sapidity of the bottarga, balanced 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.
