300 g prawns and 300 g cuttlefish in separated pans by using PRIMA SPREMITURA Olive Oil with 1 Clove of Garlic cut in slices. Season with Salt & Pepper and cool down. Peel, pit and cut 1 Mango and 1 Papaya and 1 Sugar Melon to pieces and mix with 4 young onions and 1 red pepper cut into long and thin pieces. Mix carefully with 1 pod of Chilli pit an miced and add 300 g cooked Shrimps and Lime juice and Melon Vinegar and Early Balsamic Vinegar Season with Salt & Pepper.
serves 4-6 persons
Recipe by Ed Tötzl, Vienna
