Scrigni carbonara with pea velouté sauce and red prawn tartare
Boil peas for 3 minutes in salted water, drain and cool them in water and ice. Blend everything with an immersion blender, adding a little vegetable stock, salt and pepper if necessary, until you obtain a smooth cream. If necessary, filter with a strainer and keep warm. Clean shrimp tails, devein them and cut them with a knife. Season with salt, pepper, extra virgin olive oil, lime zest and aromatic herbs to taste. Cook Scrigni in plenty of salted water. When cooked, drain and stir in a pan with butter and a little cooking water. Pour pea cream on the bottom of the plate, place Scrigni on top and alternate with prawn tartare. Garnish to taste with aromatic herbs.
Tips: To give more flavor to Scrigni, cook them in shellfish broth, obtained from prawn shells.
Ingredients for 0 people
FOR THE FRESH PEA VELOUTÉ SAUCE
- 200 g fresh peas
- salt and white pepper to taste
- vegetable broth to taste
FOR RED PRAWN TARTARE
- 100 g Sicily red prawns
- extra virgin olive oil
- to taste salt and pepper
- to taste 1 lime
- aromatic herbs to taste
FOR THE SCRIGNI CARBONARA
- 500 g Scrigni Carbonara 20 g butter