[Recipes
Steamed Prawns with Fennel Vierge Vinaigrette with a Ricotta Cannelloni
By Patrick Ponsaty
| Serves: | 2 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 01:00 Actual preparation time may depend on individual cook. |
Cuisine: | Seafood |
| Difficulty: | Difficult | Meal Type: | Dinner |
| Main Ingredient: | shrimp | Dish Type: | Main Course |
| Main Cooking Method: | Steam | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 8 each Whole Prawns (cut in halves, with heads on)
- 2 oz. Small Red Onion, diced
- 2 oz. Fennel
- 2 oz. Parmesan Cheese, shaved
- 8 each Nicoise Olives (8-10)
- 6 oz. Sliced Artichoke Hearts
- 6 oz. Baby Heirloom Tomatoes, cut in half
- 1 each Lemon, juiced
- 3 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Coarse Sea Salt
- 1 lb. Ricotta Cheese
- 4 oz. Parmesan Cheese, shaved
- 2 Tbsp. Coarse Sea Salt
- 3 Tbsp. Black Truffle Oil
- 4 oz. Toasted Pine Nuts
- 2 Tbsp. Black Truffle Pealing, chopped
- 6 piece(s) Pasta Sheets
Directions
For the Cannelloni:
Combine the rocotta cheese, parmesan cheese, sea salt, truffle oil, pine nuts, and truffle pealing in mixing bowl. Mix until smooth. Place mixture in piping bag. Pipe mixture along pasta sheets at desired length and cut.
For the Prawns and Sauce Vierge:
Place prawns shell-side down inside steamer for 2 and a half minutes. Toss the red onion, fennel, parmesan cheese, olives, artichoke, tomatoes, lemon juice, olive oil, and salt in a mixing bowl. Place the prawns on top of the warmed cannelloni and top with the sauce vierge.