- 200g short pasta
- 200g cooked prawns
- Trout roe, 50g
- Curly endive leaves
- 2 cans of oysters
- 1 orange
- 1 tray of cherry tomatoes
- 150g ham
- In a heavy saucepan with boiling water and a pinch of salt, boil the pasta according to package instructions. Cool in ice water.
- In a bowl, mix the pasta with peeled prawns, the tomatoes, peeled and sliced oranges, trout roe, diced ham and endive leaves. Mix well and serve with sauce.
- To make the sauce: mix two tablespoons of mayonnaise with half tablespoon of tomato sauce, a few drops of tabasco and a teaspoon of orange juice, mix well and serve.
You can add a few drops of brandy to the sauce and garnish with some boiled vegetables, mixed lettuce leaves, shoots and sprouts.