PRAWN TARTARE WITH ORANGE SERVED WITH LUMPFISH ROE ON CRISP GREEN BEANS AND POTATO PUREE, PEARLS OF TRUFFLE SAUCE AND OLITALIA - COLLINE DI ROMAGNA P.D.O. EXTRA VIRGIN OLIVE OIL GRANITA

Recipe for: 4 people

Ingredients:

2 medium-sized potatoes
20 green beans
8 large prawns
Orange juice
100 ml OLITALIA - Colline di Romagna P.D.O. Extra Virgin Olive Oil
50 g truffle sauce
20 g lumpfish roe
1 kiwi
Salt, to taste


Method:

  1. Slice the kiwi and dry out in the oven at 60°C for approximately 1 hour.
  2. Boil the potatoes and beans.
  3. Peel the prawns, devein and prepare the tartare with the orange juice and season with the salt and pepper.
  4. Place 100 ml OLITALIA - Colline di Romagna P.D.O. Extra Virgin Olive Oil in the freezer in a container from which it can be easily removed, and leave for roughly 30 minutes.
  5. When the potatoes are cooked, prepare a puree, season to taste and assemble the dish using a circular pastry cutter.


Assembling the dish:
Place the potato puree on the plate as a base, lay the salted and chopped green beans on top and add the prawn tartare. Complete with the lumpfish roe and one slice of dried kiwi and decorate with pearls of truffle sauce. Remove the OLITALIA - Colline di Romagna P.D.O. Extra Virgin Olive Oil from the freezer and cut it into small cubes to garnish the dish. This procedure ensures the taste of the Extra Virgin Olive Oil is in no way altered by the marinade. The frozen oil is especially suited to accompany a raw-fish dish, and will indeed become the undisputed star.

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