The colours of its ingredients make it a summer recipe full of flavours, ideal for the hot season. Very easy to prepare and ideal as an appetizer.
Recipe for 5 to 6 people
Difficulty: Easy
Preparation time: 20 mins.
Ingredients
500 g shelled red shrimp
20 g of Sassone’s Summer Black Truffle
100 gr of Ricotta cheese
A few basil leaves
Sassone’s Truffle Oil to taste
50 g of hazelnuts
Salt
1 OP Spagnolo Lemon
Instructions
Let’s start by combining the Sassone’s Truffle oil, basil and salt with the ricotta cheese. Once the mixture is amalgamated, set it aside and prepare the already shelled shrimps. With oil, salt and the grated peel of an OP Spagnolo Lemon and then season the shrimp. With the help of a pasta maker, place a couple of tablespoons of the ricotta cheese mixture in the bottom of the plate and add the lemon-flavoured shrimp. Let’s give the dish a whiff of crunchiness by adding some hazelnuts cut with a knife. Once the defendant has finished his chin, we scratch the Sassone’s Summer Black Truffle.
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