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- Prawn Carpaccio with Veal Head, Horseradish Mayonnaise and Crispy Beans
Prawn Carpaccio with Veal Head, Horseradish Mayonnaise and Crispy Beans
Rifugio Fuciade
Chef: Martino Rossi
INGREDIENTS
for 4:
- 16 red prawns
- 300g veal head
- 60g mayonnaise
- 30g horseradish
- 100g boiled beans
- Field-grown herbs
METHOD
Wash the prawns, cut them in half and shape them into thin discs using transparent paper and a meat beater. Combine the horseradish with the mayonnaise, fry the beans and warm the veal head. Garnish the dish with the field-grown herbs (watercress, mint, spinach), fried beans and extra-virgin olive oil.