for four people:
- eight hundred grams of prawn tails,
- half a pound of tuna in oil,
- half a pound of mushrooms in oil,
- half a pound of pitted green olives,
- twenty grams of capers,
- fifteen grams of mustard,
- four tablespoons of mayonnaise sauce,
- two spring onions,
- two tomatoes,
- half a lemon,
- half a teaspoon of hot sauce,
- a pinch of marjoram,
- two decilitres of Capri white,
- a shot of Brandy,
- little vinegar,
- oil, salt, pepper.
about an hour and a half
Note: the degree of difficulty of the recipes is expressed with the symbols D (easy execution), OD (medium difficulty), ODO (recipe requiring some skill).
Shell the prawn tails and put them on the fire with two tablespoons of oil and a finely chopped onion; season with salt and pepper, bathe with wine and cook, over moderate heat, until the wine has completely evaporated. Remove from the heat and allow to cool.
Pound the tuna, chopped mushrooms, remaining spring onion, capers and marjoram into a paste in a mortar (or chop finely).
Pour the mixture into a bowl, add the mustard, hot sauce, a few drops of lemon juice, the Brandy, add a dash of oil and a little vinegar and complete with mayonnaise.
Arrange the shrimp tails on a serving plate, cover them with the sauce and decorate with the sliced tomatoes and olives.
Accompany with Capri White o Vermentino o Torgiano White o Corvo Bianco of Casteldaccia.