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

4
45 minutes

Ingredients

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

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
  • 4 langoustines
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