Ingredients (serves 1)
- 150 g of Sicilian red shrimp
- 150 g of Mediterranean red tuna llet
- 1 sprig of currants
- 1⁄2 lime
- 50 g of mango ice-cream
- 2 g of edible purple chrysanthemum petals
- 1 stem of sage
- 20 g of fresh egg pasta dough pesto
- 15 ml of extra virgin olive oil Maldon salt
Shell the shrimp, eliminate the heads and tails. Cut the tuna llet into extra thin slices and place these on a piece of parchment paper along with the shrimp. Season with a pinch of Maldon salt, a bit of extra virgin olive oil and the grated zest of the lime. Then cover with another piece of parchment paper and pound everything very gently.
Roll out the egg dough until it’s very thin, cut out a rectangle and place it on a cannoli form to give it a cone shape, then put it in the microwave oven for 20 seconds at the highest temperature in order to dry it out. Arrange the shrimp on one side of the plate and the tuna carpaccio on the other, dressed with a few drops of pesto sauce. Garnish the dish with the ice-cream in the cone, the chrysanthemum, the sprig of currants and some slices of lime (having removed the peel and the inner skin rst).