Sweet, cold, raw prawns against hot penne and a spoon of pesto — this is the plate that shows off what the kitchen can get its hands on.
- Mazara red prawns, served raw and chilled.
- Fresh imported burrata, torn in at the last second.
- Pesto, stirred through the hot pasta.
- Toasted pistachios, scattered over the top.
- Penne, cooked firm enough to hold it all.
Mazara red prawns come from the strait off Mazara del Vallo in western Sicily, where the cold, fast current gives them a deep colour and a sweetness that survives being eaten raw — which is exactly how they're best. Here they're laid over warm penne tossed with pesto, then finished with cold burrata and pistachios, so every bite runs hot, cold, creamy and sweet at once.
Contains: gluten, dairy, nuts, shellfish.
