Recipe by Enrico Crippa: Prawn and cherry

Enrico Crippa | Prawns and cherries

Ingredients for 4

12 medium-sized prawns
8 pickled cherries
Tomato and orange sauce to taste
Tarragon oil to taste
Edible seasonal flowers to taste

For the tomato and orange sauce

5 ripe ramato tomatoes
150 g cherry tomatoes
2 oranges
1 teaspoon coriander seeds
salt to taste
sugar to taste

For the pickled cherries

300 g cherries
50 cl red wine vinegar
125 g sugar
3 cloves
½ cinnamon stick
Lemon zest

Procedure

For the tomato and orange sauce

Clean the tomatoes, add the orange juice, cherry tomatoes, crushed coriander seeds, salt, and sugar. Leave to infuse for about 8 hours, then blend and strain.

For the pickled cherries

Combine all the ingredients and bring to a boil. Pierce the cherries and place them in a preserving jar, cover with the boiling mixture, close the jar and turn it upside down to create a vacuum.

Store in a dry, dark place.