INGREDIENTS FOR 2 SERVINGS

• 125 g cream
• 5 anchovy fillets
• 4 fresh king prawns
• 2 courgettes
• 1 clove garlic
• 0.6 g Agar Agar
• Extra virgin olive oil
• Maldon salt
• Fresh mint

Pre-chill theLIFE blast chillerto -15°C. Clean the prawns by removing their heads, shells, and intestines. Leave the tails on 2 prawns; these will add a touch of class to this gourmet appetizer. Arrange the prawns on the LIFE tray and freeze them using the programFREEZING> FISH > CRUSTACEANS. Once frozen, store the prawns in the freezer for at least 24 hours; this time is necessary to ensure that any traces of Anisakis are completely eliminated. When needed, defrost the prawns using the programDEFROSTING> FISH > CRUSTACEANS.Set aside the prawns with tails, and with the others, prepare a hand-chopped tartare, season it with a little extra virgin olive oil and chopped mint. Finely slice the zucchini with a mandoline and arrange them on a sheet of parchment paper, overlapping them to form a circle. To create a circle with perfect edges, you can use a pastry cutter, removing any excess zucchini. Add a drizzle of extra virgin olive oil, Maldon salt, and let the zucchini rest for 15 minutes in the refrigerator. Pre-chill theLIFE blast chillerto -15°C. Prepare the bagna cauda cream by melting the anchovies in a small saucepan with a drizzle of extra virgin olive oil and a clove of garlic. As soon as the anchovies begin to break down, add the cream and cook over low heat for 10 minutes. Remove the garlic and add the Agar-Agar, blending everything. Blast chill the bagna cauda with theLIFE blast chillerby starting the programBLAST CHILLING> SAUCES > TOMATO. Divide the zucchini disc in half to create 2 semi-circles. Skewer the prawns lengthwise and cook them in a pan with a little extra virgin olive oil. Plate and enjoy these two-texture prawns.