This month, our chef Estrella Ruiz Campos surprises us with a fresh and very easy preparation: shrimp tartare on burrata, presented on our traditional Pintora stoneware plate, a tribute to the ceramic painters of La Rambla created for our 25th anniversary.
Tartare is one of the star dishes in the most reputable restaurants today, and it consists of cutting raw meat or fish and presenting them in endless varieties. Its origins date back to the Tartar steak of the 19th century, and the French haute cuisine popularized it. In the case of fish tartare, its fame is due to Japanese cuisine, in which it is common to find preparations of raw fish with different dressings on different types of ceramic plates and tableware (mainly stoneware or porcelain). In today’s recipe, we bring you an option with seafood, which is very quick, fresh and easy for these summer days when we want to meet friends at the pool, terrace or patio at home at night, show our best dishes and pieces of tableware from Torres Ferreras, but we don’t feel like spending hours cooking.
In this recipe we present the tartare on a burrata, a type of Italian cow’s cheese, whose name comes from donkey -which in Italian means butter- since the texture of this cheese is reminiscent of this ingredient. It is because of this Italian touch to the recipe that we have chosen a dish decorated in the most traditional Mediterranean style.
Ingredients:
- 100 gr. red or white shrimps
- 1 piece of burrata
- Bottarga (or another fish roe)
- Lemon
- Salt
- Black pepper
- Extra Virgin Olive Oil
Elaboration:
- Peel the fresh shrimps and cut them tartar style (into small cubes). You can also leave some whole if they are not too large, to garnish the dish and make its main ingredient visible.
- Season the shrimp with EVOO, black pepper, salt and lemon zest. Let them soak up the dressing for a while.
- Open a burrata and place it in the center of a plate. In this tableware from the Pintora collection, it looks especially aesthetic with the cobalt blue.
- Place the tartare on top of the burrata.
- Grate the bottarga or any other fish roe on top.
- Add a splash of EVOO, a pinch of salt and black pepper.
- Decorate the plate with some arugula leaves and some very thin raddish slices.
It is an explosion of fresh flavor in the mouth due to the sweet touch of the shrimps, the saltiness of the fish eggs and the milkiness of the burrata, seasoned with the citrus nuance of the lemon. Your dinner guests will absolutely love it!
Enjoy your meal! Happy Summer 🙂
