4 fresh Roma tomatoes
12 fresh prawns
2 tablespoon Saclà Olive and Tomato Stir Through
2 tablespoon Saclà Classic Pesto
Extra virgin olive oil
Thyme and rosemary
Celery
Salt
Preparation
Grease a cylindrical mould open at both ends (mould should be 5-6 cm high with a diameter of 6cm). Blanch the tomato in boiling water, peel and cut in halves, then use to line the mould.
Clean the prawns, remove the heads and peel. Lay them on a plate with the herbs, extra virgin olive oil and salt and steam them for 1 minute.
Put the mould lined with the tomatoes on baking paper and add the Olive and Tomato Stir Through in the middle. Bake in the oven for 5 min at 130°C then remove.
Place on a serving plate, lay the prawns on the Olive and Tomato sauce inside the tomato mould to make a bouquet then carefully remove the mould.
Make a paste by adding the Saclà Classic Pesto and extra virgin olive oil and use it to season the prawns. Serve warm.
