Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
For 4 people
24 red prawns 20 g of acacia honey 80 g of anchovy "colatura" 50 g of fresh yoghurt 40 g of fresh coriander sprouts 4 pieces of natural charcoal 15 g of extra virgin olive oil 2 g of fine salt 40 g of toasted cumin 200 g of coarse salt 50 g of mixed seaweed 24 small toothpicks
Shell the prawns and skewer them one by one on the toothpicks. Position the pieces of charcoal on the fore until they become incandescent, meanwhile dress the prawns with oil and salt. Lay the charcoal on a wooden chopping board covered with a bed of coarse salt and mixed seaweed. Sprinkle the charcoal with the toasted, chopped cumin seeds, then place the prawns on them. Place the chopping board in the middle of the table and serve each diner with a plate of yoghurt, honey, anchovy "colatura" and fresh coriander. This will mean that everyone can cook and dress the prawns as preferred.
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