Wood-roasted tiger prawns, ‘nduja vinaigrette, Pecorino Romano PDO


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.

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