Fresh prawns with Pinkimonio: a pink marriage

Red Mazara del Vallo prawns
Dry marjoram
Morgan’s Cauliflowers
Parsley and Capers Morgan’s Pesto
Extra virgin olive oil
Fresh orange juice
Fleur de sel

Put the raw red Mazara del Vallo prawns into a dish with the orange juice, the oil, the salt and a few leaves of marjoram. Cover with cling film and leave to marinate in the fridge for a couple of hours.
Serve together with PinKimonio, cauliflower and the parsley and caper pesto.
Garnish with fleur de sel, a drizzle of extra virgin olive oil and enjoy.


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