Wood-roasted tiger prawns, ‘nduja vinaigrette, Pecorino Romano PDO
15 agosto, 2024
Difficulty
hard
Ingredients
Adjust Servings
| Olive oil 2 ounces | |
| ‘Nduja 2 ounces | |
| Cloves garlic 2 thinly sliced | |
| White balsamic vinegar 2 ounces | |
| Sicilian oregano 2 tsp | |
| Softened butter ¼ pound | |
| Chopped parsley ¼ cup | |
| Cloves garlic 2 cloves grated | |
| Lemon zest and juice 1 | |
| Kosher salt 1 tsp | |
| Ground black pepper ½ tsp | |
| U7 head-on tiger prawns 4 halved | |
| Fresh breadcrumbs 4 tbsp | |
| Pecorino Romano PDO, finely grated 4 tbsp | |
| Lemon 2 wedges | |
| Opal basil fonds |
Preparation Stage
By Chef Kevin Maxey of Pendolino | Sandy Springs, GA
METHOD
For the ‘Nduja Vinaigrette: In a small saucepan over medium flame, heat olive oil. Add ‘nduja and cook until melted, breaking up with a spoon as needed. Add garlic and cook until fat is rendered and golden. Add vinegar and bring mixture to a simmer. Remove from heat and stir in oregano. Return pan to low heat and keep warm.
For the Garlic Butter: In a small mixing bowl, combine all ingredients. Transfer to a piping bag and set aside.
To Assemble and Serve: Heat a wood-fire oven to 700°F. Place prawns on a sizzle platter, cut sides up. Pipe 1 tablespoon Garlic Butter on top of each prawn. Top with 4 tablespoons breadcrumbs and 1 tablespoon each Pecorino Romano PDO. Roast 3 minutes. Transfer prawns to a serving plate. Top with 4 tablespoons ‘Nduja Vinaigrette and remaining Pecorino Romano PDO. Garnish plate with lemon wedges and opal basil fronds.
