TRIPLE PRAWN TARTARE WITH 3 MENÙ SAUCES

20 g Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

8 g Datterini gialli semisecchi in olio di semi di girasole - Semi dried yellow grape tomatoes in sunflower seeds oil - XS1X

8 g Salsa di cavolo viola - Red Cabbage Sauce - XX0X

8 g Salsa guacamole - Guacamole Sauce - XQ0X

8 g Salsa Mango, Curry e Zenzero - Mango and Ginger Curry Sauce - XP0X

to taste Erba cipollina liofilizzata (Chives freeze-dried) - 1250

to taste Petali di rosa (Rose petals ) - 1252

Pepe rosa speciale essiccato (Rose pepper special dried) - 1282

140 g Shelled prawn tails

10 g Courgettes

15 g Burrata cheese

to taste Fresh lemon juice

to taste Wild fennel

to taste Salt and pepper

Method

For 1 person

Chop the prawn tails and season with extra virgin olive oil, salt, pepper and a drop of lemon juice. Divide them in three small bowls. Season the first tartare with Guacamole sauce, yellow cherry tomatoes, rose petals and wild fennel. Season the second with Burrata cheese, red cabbage sauce and chives. Season the third and last tartare with julienned courgettes, mango and ginger curry sauce, and pink pepper.