Red prawn, orange and tuna bottarga salad
- 1 hour 0 minutes
- (4 serves)
- 20 slices of tuna bottarga (dried, pressed roe -about 100 gr or 3 1/3 oz)
- 20 red prawns
- 4 oranges
- 2 shallots
- 200 gr (6 2/3 oz) extra-virgin olive oil
- pepper to taste
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)