For 4 servings
- 4 very fresh artichokes
- 12 high-quality prawns
- 8 tablespoons of stracciatella
- Extra virgin olive oil
- Fresh mandarin juice
- Sweet mustard (as required)
- Fennel leaves
- Candied red onion
- 120g stracciatella di burrata
Peel the artichokes and place in acidulated water. Clean the prawns and rinse. Prepare an emulsion of olive oil, mustard and mandarin juice. Place in refrigerator. Cook the artichokes for a few minutes, judging if they’re cooked by the stem, then put them immediately in water and ice. Drain and dab dry with a paper towel. In a non-stick pan, sear (at high temperature) the prawns and lay them in a plate. Pour the emulsion over the artichoke and place it on serving dish. Do the same with the chopped prawns and place them inside the artichoke. Complete the preparation with stracciatella at room temperature and top with a thin slice of candied red onion.
This is a very elegant and sophisticated dish. For important occasions, it can be served with sparkling wine. The creaminess of the stracciatella creates a fresh and full-flavoured taste.