Clean the Adriatic Prawns, keeping the shells. Remove the intestines from the tails and store them in the fridge covered with damp paper. Roast the shells in the oven with a drizzle of oil.
Chop the carrots and onions into pieces, then sauté them with a drizzle of oil in a small saucepan. Incorporate the roasted shells into the saucepan, add the 2 liters of water, and simmer over low heat for about 20-30 minutes. Turn off the heat, blend the mixture, and strain it through a fine sieve to obtain the Adriatic Prawn bisque.
Cook the Scrigni® with Apulia Burrata cheese in boiling salted water for 2 minutes, drain them, and place them in a sauté pan with a knob of butter and a dash of cooking water to form a delicate butter sauce.
In another sauté pan, quickly sear the previously cleaned Adriatic Prawn tails.
Decorate the plate in a Pollock style using the Adriatic Prawn bisque, place 3 Scrigni® with Apulia Burrata cheese in a random fashion, and arrange the Adriatic Prawn tails as desired.
Finish with a light sprinkle of Calabrian Liquorice powder and a few marjoram leaves.
