Serves 10 

• 50g coconut flour
• 6 red prawns
• 4 medium potatoes
• 1 can coconut milk
• zest of 1/2 a lemon
• salt and pepper to taste
• bay leaves

For the burrata in osmosis
• 1 large burrata
• 1 bunch basil
• 30g water

For the chillies
• 100g oil
• 15 green chillies

For the saffron water
• 200g water
• 1g saffron
• 5g xanthan gum
• salt to taste

For the mullet
• 5 mullets
• 100g oil
• 1 bunch rosemary

For decoration
• Caper sprouts and powder

1 Marinate the prawns with coconut milk, oil, salt and pepper.
2  Prepare the tortelli lling by boiling the diced potatoes in the remaining coconut milk and bay leaves, adding a little oil, salt and pepper. Once the potatoes are cooked, drain them, let them cool, then pass them through the mincer with the marinated prawns and adjust with the coconut our, salt and pepper.
3 Season to taste, if necessary, then put into a piping bag. Make the tortelli with the lling you just made. Blanch the basil in plenty of salted water, blend with the water and then strain through a chinoise.
4 Slice the burrata into very thick slices and dry it with paper. Once it is dry, put it into a piping bag with the basil water. Seal to a 10% vacuum and refrigerate overnight.
5 Blanch the chillies in boiling water, changing the water 3 times, then cool them under running water, cut them in half, remove the seeds, julienne them and store them in oil.
6 Boil the water with the saffron, add salt as needed and strain through a sieve. Thicken with the xanthan gum with a stick blender, then pour into a squeeze bottle and keep in the fridge.
7 Clean and fillet the mullet, then cut the fillets into small cubes. Heat the oil with the rosemary so it takes on the flavour, then remove the rosemary and fry the fish in at oil at 180°C. Using a spoon, baste the llets so that the skin is crispy, then finish cooking in the oven at 180°C for 2 minutes.
8 Cook the tortelli, then glaze them with oil, water and chillies. Place 5 drops of saffron water and 5 cubes of burrata in osmosis with basil on a place, then arrange the mullet on top, the tortelli with green chillies, and decorate with the caper sprouts and powder.

Recipe courtesy of Giovanni Luca Di Pirro, Executive Chef of Castello del Nero. To try this dish in person, visit the hotel’s Michelin-starred La Torre restaurant.