Cooking with Balsamic Vinegar

Warm salad of Tiger Prawns over marinated fennel carpaccio and White Balsama Condiment

Ingredients (serves 4)

 500 g Tiger prawns’ tails

320 g Fresh fennel

60g of Orange juice

20 g Gin

15 g Toasted Sesame seeds

10 g chopped parsley

White Condiment Leonardi  (to taste)

Olive oil (to taste)

Fresh grounded salt and black pepper (to taste)


Clean and cut the fennel very finely, then dress it with the orange juice and the gin previously blended in a pan and kept in rest. Add the Olive oil, salt and pepper. Leave to marinate for about 20 minutes.

Remove the shell from the prawns, rinse them and steam. Once cooked, dress with olive oil, toasted sesame, chopped parsley and White Balsamic. Adjust with salt and pepper. Place the marinated fennel on each plate, put the prawns on top and garnish as you wish, for example with fresh orange cubes and some baby leaves.  

A recipe from Chef Stefano Goller.


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