Tortello di gambero rosso con salsa di burrata di Andria IGP e limone, bottarga di muggine e Caviale Calvisius traditional royal

Red prawn tortello with Andria PGI burrata sauce and lemon, mullet bottarga and Calvisius traditional royal caviar

December 27, 2019

Today we propose a recipe by Chef Bravetti Francesco del Vittoriano from Civitanova: Red shrimp tortello with Burrata di Andria PGI and lemon sauce, mullet bottarga and Calvisius traditional royal caviar.


  • 100g tortelli stuffed with red shrimp
  • 150g of Andria burrata
  • 50g semi-seasoned goat cheese
  • Grated lemon peel to taste
  • Mullet bottarga to taste
  • 10g Calvisius traditional royal caviar
  • Butter to taste
  • salt
  • pepper

For the sauce
Melt the burrata over low heat together with the goat cheese by adding salt and pepper.
Let it mix slowly, taking care not to lose the desired consistency.
Add the grated lemon and season with salt and pepper.

For the tortello
Cook in salted boiling water for 3/4 minutes making sure the right balance between dough and filling.
The shrimp inside must remain almost raw.
Drain the tortelli.
In a pan, melt the butter and then, subsequently, sauté the tortelli.

Add the caviar only at the end, using a spoonful of mother of pearl if possible.
Enjoy your meal!