A fresh, tasty antipasto that goes well with bubbly Blanc di Neri Metodo Classico spumante.
Perfect for a refined, delicate summer aperitif.
Ingredients for 4
750 g very fresh prawns
100 g salmon roe
8 cherry tomatoes
2 friggitelli peppers
1 fennel bulb
mint – lemon balm
balsamic vinegar – soy sauce
extra-virgin olive oil
salt – pepper
The secret for best results with this antipasto lies in using only the freshest available prawns.
After removing their shells and washing them carefully, clean the prawns, pulling out the black vein.
Cut them into thin slices lengthwise and arrange in a spiral on the plate.
Beat with a tenderizer to form a flat, compact layer of “carpaccio”. Rest in the fridge while you prepare the vegetables.
Finely slice the radishes, carrots, peppers and fennel.
Cut the courgettes into cubes and cook in plenty of boiling salted water for 2 minutes, then cool.
Blanch the tomatoes in boiling water for about 2 minutes, cool, skin and cut into cubes.
For the dressing, mix 4 spoons of oil, 2 spoons of balsamic vinegar, 1 spoon of soy sauce, salt and pepper.
To serve, arrange the vegetables on top of the prawn carpaccio, pour over the dressing, garnish with the salmon roe and add extra flavour with a few mint and lemon balm leaves.