- 90 g pecorino cheese
- 8 pcs red prawns
- 4 pcs artichoke hearts cleaned with a piece of stem
- 2 pcs turnips
- 1 pc lemon
- extra virgin olive oil
For the recipe of shrimp and artichoke salad with turnips and pecorino, clean the prawns, removing the shell and the brown bowel. Cut the artichoke hearts in half and remove the internal barbina with the help of a digger. Bring a saucepan to boil with salted water. Scald the prawns for 30 seconds. Drain, acidulate the cooking water with the lemon juice and cook the artichokes for 7-8 minutes. Peel the turnips and cut them into thin slices. Grate the pecorino in large flakes. Serve the prawns and the artichokes, completing with the slices of turnip and the flakes of pecorino; season everything with a little oil and a pinch of salt.
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