Ingredients for 4 people
For the fresh pea velouté sauce
200 g of fresh peas
salt and white pepper to taste
vegetable broth to taste
For the red prawn tartare
100 g Sicily red prawns
extra virgin olive oil to taste
salt and pepper to taste
aromatic herbs to taste
For the Scrigni® carbonara
500 g Scrigni® carbonara
20 g of butter
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.
To give more flavor to Scrigni®, cook them in shellfish broth, obtained from prawn shells.