Scrigni carbonara with pea velouté sauce and red prawn tartare

Ingredients for 4 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

Procedure

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.

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