Salad Of Prawns (with ‘Lattuga’ Sauce, Basil and Orange Segments) by Chef Maurizio Morelli
Serves 4
Ingredients:
20 large uncooked prawns
2 heads of lettuce (Regina dei Ghiacci)
extra-virgin olive oil
2 oranges
1 clove of garlic, finely sliced
8 basil leaves
salt and freshly ground black pepper
Clean the prawns from their shells, removing the heads, and put aside.
Wash the lettuce leaves and cook half of them in boiling salted water for 5 minutes. Strain
the lettuce from the water and place in a blender with 1 tablespoon extra-virgin olive oil. Blend
to create a smooth sauce.
Peel the oranges, divide into deseeded segments and mix with the remaining lettuce
leaves. Season to taste with salt and pepper and dress with some olive oil.
Heat a frying pan with olive oil, add the prawns and garlic and cook for 2 minutes each side.
Season with salt and pepper.
Spoon the lettuce sauce on to a plate, covering the whole base, and place the cooked
prawns around the edge. Place the lettuce and orange salad in the middle. Now take the fresh
basil leaves, tear them and sprinkle all over the salad.
Serve with a bottle of chilled Italian white wine.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
