Gambero Rosso Carpaccio Recipe
Citrus Saffron Emulsion, Hojiblanca Olive Oil, Lime Zest
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Ingredients
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Seafood
Citrus Saffron Emulsion
Garnish
Method
Preparation of Prawns
- 1
Clean the Prawns
Carefully clean the fresh red prawns by removing the shells and deveining them. Rinse under cold water and pat dry with paper towels.
- 2
Slice the Prawns
Using a sharp knife, slice the prawns thinly and arrange them on a serving plate in a single layer. Set aside.
Citrus Saffron Emulsion
- 3
Prepare the Emulsion
In a small saucepan, combine the fresh orange juice, lemon juice, saffron threads, honey, salt, and black pepper. Heat gently over low heat, stirring constantly until the honey dissolves and the mixture is well combined.
- 4
Blend the Emulsion
Remove from heat and let cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Slowly drizzle in the Hojiblanca olive oil while blending to create a smooth emulsion.
Assembly and Garnish
- 5
Plate the Carpaccio
Drizzle the citrus saffron emulsion over the sliced prawns on the serving plate, ensuring they are evenly coated.
- 6
Add Lime Zest
Sprinkle lime zest over the top of the prawns for a burst of freshness. Drizzle additional Hojiblanca olive oil over the dish for extra flavor.
- 7
Serve
Serve immediately as an appetizer, garnished with fresh herbs if desired.
