Saltimbocca Prawns with Olive Oil-Cured Tomatoes

Saltimbocca Prawns
Saltimbocca Prawns

Colossal prawns stuffed with fresh mozzarella and sage leaves then wrapped in Italian pancetta. These big juicy dressed-up prawns are nestled over a creamy risotto highlighting locally foraged hedgehog mushrooms with a spritz of truffle oil….

Saltimbocca Prawns with Olive Oil-Cured Tomatoes

Serves 4-6

Saltimbocca Prawns Ingredients

2 pounds (or 6-8 each) jumbo prawns, cleaned and butterflied
6 ounces mozzarella, fresh
1 bunch sage
6 ounces sliced pancetta
salt and pepper
1/2 cup olive oil-cured tomatoes (recipe below)

Saltimbocca Prawns Directions
  1. Open up prawns and place a leaf of sage on the butterflied section.
  2. Slice mozzarella into 1-1/2 inch strips and place on top of sage leaves.
  3. Push the butterflied and stuffed part of the prawn together (make the prawn look like it did before you butterflied it).
  4. Wrap the prawn in the sliced pancetta.
  5. Season with salt and pepper.
  6. Grill the prawns on either side for 4 minutes or until pancetta chars slightly and prawn cooks through.
  7. Finish prawns with oil-cured tomatoes.
Oil-Cured Tomatoes Ingredients

1 pint grape tomatoes
1 shallot, sliced
2 cloves garlic, sliced
2 sprigs thyme, fresh
1 cup olive oil
1 tablespoon sherry vinegar
pinch sea salt

Oil-Cured Tomatoes Directions
  1. Preheat oven to 300 degrees F.
  2. Place ingredients in oven-safe small saucepan.
  3. Cover saucepan with foil and place in oven.
  4. Cook for 30 minutes.
  5. Remove from oven and serve tomatoes atop cooked prawns using a slotted spoon.

NOTE: Strain the oil and use for salad dressings, pasta and cooking fish, chicken or vegetables.

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