Burrata and Lemon Zest Medaglioni meet the freshness of red prawn tartare and the aromatic notes of basil oil, creating an elegant and delicate balance. A refined and fragrant dish, perfect for enhancing seafood flavours with a Mediterranean touch.
Burrata and Lemon Zest Medaglioni with Red Prawn Tartare and Basil Oil
15 minutes
Easy
2 people
Ingredients
Burrata and Lemon Zest Medaglioni
1 pack (200g)
Frozen red prawns (sashimi-grade)
80g
Fresh basil
10 leaves + extra for garnish
Extra virgin olive oil
to taste
Lemon zest
to taste
Salt & Pepper
to taste
preparation
1
First prepare the basil oil: blend the basil leaves with plenty of extra virgin olive oil until smooth and fragrant. Strain if desired for a silkier texture and set aside.
2
Ensure the red prawns have been previously blast-frozen or freeze them accordingly. Clean them carefully and finely chop them with a knife until you obtain a delicate yet soft tartare. Season with a drizzle of olive oil, a pinch of salt, black pepper and finely grated lemon zest.
3
Add a glass of water, a drizzle of olive oil and a pinch of salt to a pan. Pour in the Burrata and Lemon Zest Medaglioni and cook over medium-low heat until the water evaporates, creating a rich and creamy sauce.
4
Plate the medaglioni and place small quenelles of red prawn tartare on top.
5
Finish with a few drops of basil oil, some fresh basil leaves and a light grating of lemon zest. Serve immediately.
In this recipe:
Medaglioni ravioli with burrata and lemon zest
The soft, creamy burrata centre is elevated with fragrant and sophisticated notes of Sicilian lemon peel: bold flavours taken to the next level in this revisited recipe for an irresistible explosion of freshness and creaminess. Savour all the unexpected pleasure of sweet cheese combined with zesty lemon.
LET YOURSELF BE INSPIRED
More ideas you might like...