LOCAL PRAWN CACIO E TARTUFO MORSEL with chive and lardo

Created by JAMES SCHIAVONE,

Head Chef, Tartarun

Michelin Plate,

Best Seafood 2019 Restaurant Guru,

Marsaxlokk, Malta.

For FOOD STORIES MT

 

 

Ingredients

300g local [Malta] prawns

1 jar Cacio e Tartufo

2 tbsp crème fraiche

Fresh chives

1 tbsp Avruga caviar

Freshly ground black pepper

Pecorino Toscano, to grate

Lardo Bianco di Val di Greve, thinly sliced

1 pkt Chive & EVOO Crackers

Fresh lime, for its zest

Prawn powder [see recipe below]

Nasturtium leaves

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Start by peeling the local prawns. Reserve the shells to make the prawn powder [scroll down for method]. Remove the black vein on the back of the prawns and chop to a tartare.

In a bowl, mix well the whole contents of the cacio e tartufo jar, crème fraiche, freshly ground black pepper and some salt. Stir in the prawns, caviar and finely chopped chives. Mix well.

Form into small, morsel sized, balls, flattened slightly at the bottom. Top with a slice of lardo, over which some freshly grated Pecorino Toscano, lime zest and prawn powder.

 

 

 

 

Place each morsel onto a chive cracker, garnish with nasturtium leaves and serve.

 

 

To make the prawn powder

Dehydrate the prawn shells. Blitz and pass through a fine sieve.

 

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