Langoustines and king prawns on a skewer
Crustaceans and molluscs
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 6 Langoustines
- 6 King prawns
- ½ Ripe avocado
- 8 Lettuce hearts
- 50 g Valeriana
- To taste Pepper
- 2 Soup-tbsp olive oil
- 2 Soup-tbsp genovese pesto
- 1 Soup-tbsp chopped onion
- 1 Garlic clove, finely chopped
Instructions
- Prepare two skewers, on which you can alternate the langoustines with the king prawns.
- Fry the garlic and the onion in a pan until golden.
- Cook the skewers on the side for one minute.
- Arrange both the salad types onto the serving plates with the sliced avocado, dress each skewer with 1 soup tbsp of pesto, garnish the salad arrangement with the skewer.
- Add pepper and 1 soup tbsp oil for each salad serving. Finally, sprinkle with 2.0 cl of Aceto Sopraffino or Aceto Sopraffino Riserva in drops.
Notes
Our experiments have shown that Aceto Sopraffino also does very well with crustaceans. In this case we have selected a dish prepared with langoustines and king prawns, on a bed of lettuce garnished with avocado, served cold. With their intrinsic acidity, both Aceto Sopraffino and Aceto Sopraffino Riserva aptly compensate the substantially sweet flavour typical of crustaceans.