PRAWNS ALLA BUSARA WITH GRIDDLE GARLIC BREAD
TASTES LIKE SUMMER IN A BOWL. CAN YOU HEAR THE GONDOLIERS SINGING YET?
DINNER PARTY
Inspired by the traditional Venetian dish, these spicy prawns are served in a rich, spicy tomato sauce with a sprinkling of parsley.
INGREDIENTS
- 4 SHALLOTS (PEELED AND FINELY CHOPPED)
- 1 TSP CRUSHED GARLIC
- 400G CHOPPED TOMATOES
- 1 TBSP TOMATO PUREE
- 150ML WHITE WINE
- PINCH OF CHILLI FLAKES
- 20 LARGE SHELL ON PRAWNS RAW
- OLIVE OIL
TO SERVE
- SOURDOUGH BREAD SLICED
- DRIZZLE OF GARLIC OLIVE OIL
- HANDFUL OF CHOPPED FLAT LEAF PARSLEY
HOW TO MAKE PRAWNS ALLA BUSARA WITH GRIDDLED GARLIC BREAD
- SOFTEN THE SHALLOTS AND GARLIC IN A LITTLE OIL IN A HOT PAN, STIRRING CONTINUOUSLY SO THEY DO NOT BURN.
- ADD THE TOMATOES, PUREE, WINE, CHILLI FLAKES AND 100ML OF WATER. REDUCE BY HALF (SHOULD TAKE AROUND 30 MINS).
- HEAT A GRIDDLE PAN UNTIL VERY HOT. BRUSH THE BREAD WITH A LITTLE OF THE GARLIC OIL AND CHARGRILL ON EACH SIDE UNTIL GOLDEN LINES APPEAR. SET ASIDE FOR A MOMENT WHILE YOU COOK THE PRAWNS.
- ADD THE PRAWNS TO THE PAN WITH THE SAUCE AND PLACE THE LID ON TOP. ALLOW TO COOK THROUGH FOR AROUND 5 MINUTES UNTIL PINK.
- SERVE WITH THE GRIDDLE GARLIC BREAD AND FINNISH WITH A SPRINKLING OF PARSLEY
- ENJOY WITH A SBAGLIATO CORRETTO.