Gourmet
A versatile, appoachable white that loves grilled fish, shellfish, and light meats.
Recipe of our Chef Luca Lodovici.
KING PRAWNS IN LARDO DI COLONNATA, WITH ROSEMARY AND EMMER WHEAT
for 4 persons
Ingredients
16 large prawns
16 slices of lardo di Colonnata
rosemary
For the Emmer wheat crème
400 gr Emmer wheat
1 onion
1 carrot
1 stalk celery
2 ripe tomatoes
2 garlic cloves
rosemary, olive oil, salt, pepper
Procedure
The previous evening, put the Emmer wheat in water to soak. Put the softened wheat in a pan with plenty of water, plus the onion, celery, carrot, tomatoes, garlic, and rosemary.
Salt, cook, then mix in a blender.
Clean the large prawns, coat them in the lardo, and cook in olive oil aromatised with the rosemary.
On a plate, serve the wheat crème, the prawns with rosemary, and garnish with Olio Extra Vergine d’Olvia San Felice, and ground black pepper.
