Friday 20th October 2017
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Serves 4
Preparation time: 30 minutes
Cooking Time: 40 minutes

Ingredients
12 large whole tiger prawns
200g Sardinian fregola (large cous-cous)
400g fresh mussels
250ml dry white wine
100ml olive oil
2 carrots small – diced
1 large onion – chopped
2 cloves of garlic – chopped
½ teaspoon of chopped fresh chili
1 small bunch flat leaf parsley
100g grated pecorino Sardo (Sardinian ewe’s cheese)
Salt and white pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted tiger prawns with Sardinian fregola and Scottish mussels risotto

METHOD
Peel the prawns and set aside. Put all the prawn carcasses in a pan with the vegetable peelings and 3 litres of cold water and bring to the boil to make stock.

In another deep pan place the cleaned mussels with the white wine and cook on medium for 4-5 minutes. Drain the mussels cooking liquor and add it to the fish stock. Discard the shells from the mussels and set aside.

Place the chopped onion, garlic and carrots in a pan with the olive oil and cook on medium heat for 2-3 minutes, add the fregola and wet with the stock, cook on medium heat for 20 minutes, add the chopped parsley, mussels and grated cheese just before serving.

Season the prawns and pan roast in a non-stick pan with little oil for 3-4 minutes then serve with the fregola risotto.

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