My List 0 Item | 11/19/2017
Because of my love for fish, and i wanted to do something different, as a result here is a spin to your usual saltimbocca.
First of all, you want to start with some big prawns that you will de-shell leaving the tail intact. Deveining them and making a slightly deeper incision as you will have to tuck in a small leave of sage in the cavity. Make sure you are not going all the way thru.
For the sage, i cut my large leaves in half to fit in the cavity. Good prosciutto di Parma is my recommendation. It will crisp up giving it a great flavor. A few grind of peppers all over the prawns and then wrap the prosciutto around it.
The sauce is a must. The wine and the butter compliment each other well, therefore, when reduced the wine is rich in flavor. The salad, well… it is a must.
A light and delicious meal prepared in less than 20 minutes, how perfect is that?
TIP: Do not salt the prawns as the prosciutto is already salted.
Giangiservings: 4 prep time: 5 minutes cook time: 10 minutes
Clean the mixed baby green salad and prepare the vinaigrette (1 part vinegar + 3 part olive oil + salt) and set them both separate aside.
Widen the opening a bit larger of the prawn and place one small leave of save in the cavity. If leaves large cut in half.
Grind pepper over the prawns. Wrap each prawn with one slice of prosciutto di Parma. Use a toothpick to hold together.
Melt 1 ½ tablespoon of butter in a large skillet over medium high heat. Cook prawns for 2 to 3 on each side. They have to be nicely golden brown.
Remove the prawns from the skillet and set aside.
Discard excess butter from skillet. Place the skillet over medium high heat. Add the wine and deglaze the skillet. Add the butter and swirl until melted.
Mix the salad with the vinaigrette. Arrange the salad in the middle of the plate. Sprinkle parmesan cheese over it. Arrange the prawns on the salad and spoon the sauce over them.