Directions:
Start with the cracker dough: like all yeast doughs, oxygenate the flours first, then add the liquids (water and 60 ml oil) in which you previously dissolved the yeast. Add salt only after the dough begins to set, then allow the dough to rest and grow for about an hour and a half. Roll the dough and shape the crackers. Arrange the crackers on a pan lined with a baking sheet and bake at 180° c for about 10 minutes.
To prepare the stracchino emulsion, whip it with a small amount of heavy cream in order to soften the cheese and obtain a very creamy spread.
For the rocket pesto, use a mixer to blend the EVOO (150 ml), the pecan nuts, parmesan cheese and the previously rinsed rocket. keep the oil in the freezer for a little while before using, it to keep your pesto bright green.
Prawns should be seasoned very simply, with oil, salt, and basil only.
Once the prep is done, arrange the plate: start with some stracchino emulsion in the center of the plate, top it with a “sandwich” of crackers and prawns, and drizzle some rocket pesto as a final touch.
This a simple recipe that is light and fresh, and yet will offer you intense flavors you don’t want to miss!
