The red prawn of Mazara is a rare Mediterranean delicacy. This species lives in the deep sea halfway between Sicily and Tunisia, where temperatures are warmer and salinity is higher. Caught mainly around Mazara del Vallo, it is one of the most sought-after ingredients for refined recipes like this delicious starter.
| Serves | Difficulty | Preparation | Cooking |
| 4 people | Easy | 15 minutes | 5 minutes |
Ingredients
- 850 g of Red prawns
- 45 g rocket
- 150 g red onions
- 150 g cherry tomatoes
- 1 tablespoon white wine vinegar
- 45 g extra virgin olive oil
- Basil to taste
- Fine salt to taste
Method
- Peel the onions, cut them into strips and place them in a bowl, covering them with cold water and adding the vinegar.
- In another bowl, cut the cherry tomatoes and season them with salt, a drizzle of oil and a few basil leaves.
- Carefully clean the prawns, removing the head, shell and intestine, and cook them in a pan with a drizzle of oil for a couple of minutes on each side.
- Arrange the rocket leaves on the serving plates, then add the prawns, the tomatoes and the onions prepared earlier, after draining them.
- Dress with another drizzle of oil and serve.