Prawns Mayonnaise Pitted Nocellara Etnea Olives Ketchup Mustard Brandy to taste Worcester sauce to taste Horseradish Courgette Carrot Celery stick Leaves of Iceberg lettuce Salt to taste Extra virgin olive oil to taste
350g 170 g 120 g 40 g 2 cc enough enough 1 cc 1 1 1 5 q.b. q.b.
Shell the prawns and deprive them of the head and intestine. Bring a saucepan of salted water to the boil, dip the prawns for 2 minutes drain and block the cooking by placing them in water and ice. When they are cold remove them from the water and dry them.
Meanwhile, prepare the sauce mixing the mayonnaise with the ketchup. Add the mustard, a drop of brandy and Worcester sauce and finally some grated horseradish. Rinse the vegetables well and cut them into julienne.
Mix them with salt and oil and place them in some martini glasses adding some olives. Add the prawns to the sauce and place it on the vegetables.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......