Ingredients for 4 mini portions
- 4 prawns
- 200g Stracciatella
- 4 blanched chard leaves
- Kataifi pastry
- Salt to taste
- Pepper to taste
- 1 tablespoon of soy sauce
- A few drops of lemon and orange
- 100g extra virgin olive oil
Method
01 Clean the prawns, leaving the head and tail attached. Make an incision to remove the intestinal tract. 02 Rinse them, season with oil, salt, and pepper, 03 then wrap them first with the chard leaves and then with the kataifi pastry. 04 Bake in a preheated oven at 180°C for 4/5 minutes and serve in a glass cup or cocotte, coated with the soy and citrus emulsion.
Serve in a: cocotte or glass cup
La Vanità
Ingredients
- Havana Especial Rum 60ml
- Vanilla syrup 10ml
- Grapefruit juice 30ml
- Sanpellegrino Ginger Beer to top
Method
01 Chill a highball glass, 02 add all ingredients except the ginger beer to a shaker, 03 fill up with ice and shake vigorously for about 12 seconds. Filter through a strainer and then a sieve, directly into the glass.04 Add a large ice block or ice cubes, 05 top with ginger beer, stir and garnish with ginger and grapefruit peel.
Glassware: Highball glass
Garnish: Cocktail pin with candied ginger and grapefruit peel
%Alc: 12%
