Red prawn, orange and tuna bottarga salad Kabir

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)

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