'Picnic in Mazara del Vallo' – shellfish with red onion cream
- Starter
- medium
- 4
- 45 minutes
PT45M
This simple starter is all about showcasing beautiful produce. Keeping the ingredients limited, the Costardi Brothers want to highlight the natural flavours of fresh red prawns and langoustine.
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Ingredients
Metric
Imperial
Red onion cream
- 3 red onions, coarsely chopped
- 50g of muscovado sugar
- 2 tbsp of white wine vinegar, preferably Timorasso
Shellfish
- 4 red prawns
- 4 langoustines
- 1 orange, zest only
- 25g of pistachio nuts, chopped
- extra virgin olive oil
- salt to season, preferably from Cervia
- Sarawak black pepper to season
Equipment
- Blowtorch
- Blender
Method
1
First, make the red onion cream. In a large saucepan, start cooking the onion over a low heat. Add the vinegar and sugar and continue to cook until the onions are well-cooked – this will take around 30 minutes
- 3 red onions, roughly chopped
- 2 tbsp of white wine vinegar
- 50g of muscovado sugar
2
Remove from the heat, blitz in a blender until smooth and set aside to cool
3
Peel the prawns leaving the shell intact and cut them lengthwise. Add the orange zest and season with oil, salt and pepper, then add some chopped pistachios
- 4 red prawns
- 1 orange, zest only
- 25g of pistachio nuts, chopped
- extra virgin olive oil
4
Peel the langoustines, leaving the tails intact. Quickly fry in a hot frying pan in a dash of oil
5
Place the prawn on one side of the plate and the onion cream on the other side, place the langoustine on top of the cream. Char the prawn with a blowtorch at the table
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'Picnic in Mazara del Vallo' – shellfish with red onion cream
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