Created by JAMES SCHIAVONE,
Head Chef, Tartarun
Best Seafood 2019 Restaurant Guru,
For FOOD STORIES MT
300g local [Malta] prawns
1 jar Cacio e Tartufo
2 tbsp crème fraiche
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]
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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.