Squid Ink, Prawn and Burrata Recipe - Great Italian Chefs

Ingredients

• squid ink, from 1 squid
• 125ml of water, cold
• 50g of butter
• 1 pinch of salt
• 65g of flour
• 2 eggs
• 230g of burrata
• 20g of double cream
• 65g of egg white, semi-whipped
• 2g of gelatine, softened in cold water
• 1l water
• 3g of salt flakes
• 2g of citric acid
• 15g of tarragon
• 10g of chervil
• 90g of extra virgin olive oil
• 4 red prawns
• 1 mandarin, 4 segments
• 4 slices of lardo
• salad leaves