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- 1 x 180g of Galbani Bocconcini
- 200g cooked prawns
- 1 stick celery, finely chopped
- 1 butter lettuce
- Extra virgin olive oil
- Salt and freshly ground pink pepper
- Arrange the lettuce leaves on a serving platter.
- Drain the Galbani Bocconcini and place with the cooked prawns on top of the lettuce.
- Top with the celery and season with salt, pepper and olive oil.