Potato chicche with zucchini pesto, prawns and Burrata di Andria PGI

FOR THE ZUCCHINI PESTO
Wash the courgettes, remove the ends and cut them into 1 cm cubes. In a pan, heat the oil together with the garlic cut in half and deprived of its central core; once it has browned, remove it and add the courgettes, brown them over medium heat until cooked but still a little al dente.

Turn off the heat, add salt and pepper to taste and keep them aside.

Transfer the courgettes to a tall, narrow container, add the mint leaves, the basil and blend everything until you get a smooth and homogeneous cream.

FOR THE POTATO CHICCHE
Take the prawns and remove the intestines on the back, then cut them in half for the back and put them in a small bowl. Season the prawns with extra virgin olive oil, salt, pepper and the zest of a lemon, let it marinate. Meanwhile, heat a skillet over high heat, add the shrimp and sauté for a couple of minutes until cooked.

Cook your goodies in boiling salted water, when they are cooked, drain them in a bowl together with the zucchini pesto, stir in the goodies by adding half of your burrata and half of your prawns sautéed with lemon, arrange them on serving plates.

Finish by sprinkling the remaining burrata and the remaining prawns on the plates, a grated grated lemon zest and enjoy your meal.