'Picnic in Mazara del Vallo' – shellfish with red onion cream

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.

First published in 2015

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

Christian and Manuel Costardi take Piedmont’s most famous crop – rice – and turn it into over twenty varieties of Michelin-starred risotto.

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