FISH’S PRAWN WITH CHILLI GREMOLATA AND PANCETTA

Food - - Food For Thought -

MAKES 1 shar­ing plate ● 10 whole prawns ● salt and bak­ing soda, to sea­son ● 2 gar­lic chives ● 3 slices pancetta

RED CHILLI GREMOLATA ● 4 red chill­ies, de­seeded ● zest of 4 lemons, triple blanched, finely chopped ● 4 ta­ble­spoons finely chopped pars­ley ● 3 ta­ble­spoons finely chopped co­rian­der stalk ● 1 ta­ble­spoon finely chopped mint ● 3 ta­ble­spoons ex­tra vir­gin olive oil ● salt, to taste BAGNA CAUDA

● 4 gar­lic bulbs

● 500ml milk, approx

● 100ml ex­tra vir­gin olive oil ● 150g but­ter ● 200g pick­led an­chovy ● 500ml cream, approx

1 Make the Chilli gremolata and Bagna cauda (see right). 2 Clip the feel­ers on the prawns and peel right to the tail. Sea­son with salt and bak­ing soda. Grill just enough to give them some colour; about 30 sec­onds each side. 3 Lightly char the gar­lic chives by toss­ing in a wok with a lit­tle oil. Cook the pancetta in a skil­let un­til brown and crisp. 4 Place 2 ta­ble­spoons Chilli gremolata and 2 ta­ble­spoons Bagna cauda on a dish. Top with chives, prawns and a sprin­kling of crispy pancetta.

Chilli gremolata Com­bine all the in­gre­di­ents.

Bagna cauda Place the gar­lic in a small saucepan and add just enough milk to cover the gar­lic. Cook on a very low flame. In a sep­a­rate pot over a low flame, heat the oil and but­ter and add the an­chovies. Take care not to let the mix­ture reach a boil. Stir the mix­ture un­til the an­chovies flake. When the an­chovies and gar­lic have soft­ened, com­bine the mix­tures and cook for ap­prox­i­mately one hour, stir­ring fre­quently. Purée, adding cream to achieve de­sired con­sis­tency, and pass through a fine sieve.

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