Steamed Prawns with Fennel Vierge Vinaigrette with a Ricotta Cannelloni Recipe

blue prawn
About: This dish is very decadent with its ricotta filled Cannelloni and prawns and the fennel adds a hint of licorice to the meal. A dry white wine or a floral beer would add another layer of flavor to this plate. This recipe calls for some precision, but the home cook should be able to pull off this recipe with some ease and with practice could master it.

Cook Tip: Jumbo shrimp or various other forms of shrimp or prawns will work if your local super market doesn't have exactly what you're looking for.

Recipe Info

Restaurant: Mistral | San Diego

Servings: 2
Prep Time: 1 hour(s)
Cuisine: Seafood
Meal Type: Dinner
Main Ingredient: shrimp
Dish Type: Main Course
Cooking Method: Steam
Season/Occasion: Any Occasion
Dificulty: Difficult
Vegetarian: No

Directions

Recipe

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.


Prep Time Note:

Actual preparation time may depend on individual cook.

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

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