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.
Ristorante Ca’ Vittoria
These delicious recipes were created by Sandra et de Gemma Strocco, chefs of the starred restaurant Ca’ Vittoria, located in the romantic surroundings of Asti, Piedmont, where Saclà is based.