‘The central element of the dish is the carabineiro, the mouth-watering scarlet prawn caught off the Portuguese coast’
For this summery dish, which incorporates the delicious scarlet prawn, Matteo was inspired by the traditional Italian combination of prosciutto and melon, usually served the world over as a refreshing starter.
SING THE age-old combination of melon and Parma ham, which originated in my home country of Italy, I made a melon soup, with a touch of lemongrass and ginger, along with raw cubes of cantaloupe. This cantaloupe is special in itself, grown in Sicily with an individual serial number and whose taste is quite incredible. I simply placed the slices of Parma ham, untouched, on top - it doesn’t need anything done to it, it’s so good already!
Once again choosing to combine meat and seafood, the central element of the dish is the carabineiro, the mouth-watering scarlet prawn caught off the Portuguese coast. I was living and working on top of the ocean in Portugal when I discovered this sought-after delicacy. Here, it was steamed, while also comprising the main ingredient in the carabineiro mayonnaise.
To add a modern touch to the dish, I made a red onion jelly using red wine and Port wine. Once made, I cut out the gelatine into rings, each one smaller than the last, to resemble onion rings. This is a modern approach to cooking in order to achieve a picture-perfect dish filled with vibrant colours and refreshing flavours.
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