1) Shell the prawns, leaving the last ring and tail. 2) Spread the pâté over the entire surface of each prawn; wrap it in a slice of lard and then in a band of kataifi dough; thread the skewer from tail to end. 3) Preheat oil in a high pan to 180°C; deep-fry until the kataifi dough is golden brown. 4) Season with salt and pepper; accompany with truffle mayonnaise.
Information:
4 people
20 minutes
Medium
8 king prawns
8 slices of Patanegra lard
50g Black Truffle paté La Rustichella
8 bundles of kataifi pasta
sunflower oil to taste for frying (approx. 1 liter)
salt to taste
black pepper to taste
8 bamboo skewers
INFO AND CONTACTS
CONTACTS
FOR INFORMATION OR CLARIFICATION REGARDING OUR PRODUCTS CONTACT US THROUGH THE CONTACT FORM OR CALL US ON THE TELEPHONE NUMBER
Rustichella Truffles is open during the following days and hours: Monday-Friday: 9 a.m.-1 p.m. / 2 p.m.-6 p.m.
