Prawn salad and figs
Instructions
Boil shrimp, sgusciateli and put them aside.
Wash the tomatoes, remove the seeds, Peel, beat them with lemon juice, grapefruit juice, a few drops of tabasco, salt and pepper.
Pour the sauce into a bowl, add the oil.
With a special scooper melon pulp obtained from 40 balls.
Peel the figs and cut them with a wet and very sharp knife into four segments.
Dial now the individual saucers with the Arugula and figs in a radial pattern, the shrimp and melon balls.
Before serving, season with plenty of sauce.
Accompanying wines: Alto Adige Sauvignon DOC, Sauvignon Colli Bolognesi DOC, Sauvignon DOC Castel Del Monte
Ingredients and dosing for 4 persons
- 500 g of scampi
- 4 perini tomatoes
- 4 figs
- 4 tablespoons of olive oil
- 1 honeydew melon
- 1/2 lemon
- 1/2 grapefruit
- 1 bunch of arugula salad
- Tabasco
- Salt
- Pepper