Shrimp tartare is immediately a gourmet dinner, but an easy one. We suggest an effortless dish that, with the right wine, will make a good impression.
Squeeze the tangerine and strain the juice.
Clean the prawns by removing the shell, the head and the filament inside. Cut them into not too small pieces and marinate them in the tangerine juice.
Add a few mint leaves, oil, pink pepper and salt, then mix gently.
Plate using a round pastry cup and let it rest for about 20 minutes.
Serve it with pink peppercorns.
A pairing appreciated for its delicacy: the jasmine notes of Inzolia enhance the flavour of the raw prawn, with its soft and sweet flesh.
Inzolia is deeply attached to its terroir. It’s proud of the Sicilian tradition and never…
The savoury and fresh Grecanico creates a nice contrast with the sweetness of the raw shrimp and enhances the freshness of the tangerine.
There are many stories about its origins, but no one disputes the fact that it…
With its lively character, Il Frizzantino gives some extra zest to the softness of the red prawns, enhancing their distinct sea flavour.
Frizzantino is a Sicilian grape blend that loves to party with its fellows. It has…
