Red prawn, orange and tuna bottarga salad - Donnafugata
Peel and devein the prawns and blanch in salted water for not more than a minute. Peel off the oranges, cut them into slices and put five slices on each
Ingredients
- 20 slices of tuna roe (about 100 g)
- 20 red shrimp
- 4 oranges
- 2 shallots
- 200 g extra virgin olive oil
- pepper q.b.
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