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By Manos Angelakis
One of the more unusual Venetian dishes at Ristorante Antico Pignolo (see Restaurants section) was “Gamberetti in Cestino di Parmigiano” - Prawns in a Parmesan Nest. Cooking with Parmesan is a specialty of the house and the cheese is used in many ways. In this case it is microwaved to create the shape of the nest and to give it a tantalizing crispness.
Ingredients:
(for 4 portions)
400 grams small prawns or medium shrimp
100 grams extra virgin olive oil
50 grams lemon juice
Salt to taste.
For the nest:
100 grams grated Parmesan
For the garnish:
35 grams arrugula
25 grams raspberries
10 grams pink peppercorns
Method:
Bring salted water to boil, place the prawns or shrimp and cook for 3 - 4 minutes. Drain and reserve.
While the prawns are cooking, place grated cheese (25 grams for each nest) on a sheet of baking paper, forming a circle of about 12 centimeters diameter. Microwave for 35 seconds and, while still hot, press into a small teacup to form the nest shape. Keep in cup until the cheese has completely cooled.
Prepare the citrus sauce by blending the olive oil with the lemon juice (editor’s note: for extra zing, use 1/2 lemon juice and 1/2 fresh lime juice). Add a pinch of salt and whisk. Divide in two portions.
Remove the shells of the reserved prawns, add half of the citrus dressing and toss.
Make raspberry sauce, by puréeing the fresh raspberries in a blender with the rest of the citrus dressing.
Separate the arrugula to 4 portions and center in each plate. Place the Parmesan nest on top and fill with the prawns. Garnish with the pink peppercorns and the raspberry sauce.
© October 2006 LuxuryWeb Magazine. All rights reserved.
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