Here is a super quick recipe. Although Prawn and Ricotta Salata is not an usual combination, it works very well combined with cherry tomatoes, fennel leaves and lemon zest for a nice mix of freshness.
Ricotta Salata is an aged ricotta with a slightly stronger flavour than the traditional sweeter one. It is mainly used grated over pasta such as Sicilian pasta alla Norma.
This salad can be a main course.
Serves 2, Preparation 15 minutes, Cooking 10 minutes
- Fresh or frozen prawns, approx. 10-12
- Ricotta Salata or Provolone cheese as alternative, to taste
- Fennel leaves, a small bunch chopped
- About 10 cherry tomatoes, halved
- Lamb’s lettuce, to taste
- a pinch of salt and white pepper, otherwise black pepper
- Half lemon, zest and juice
- EVOO – Extra Virgin Olive Oil, 2 spoons
If you are not using pre-cleaned prawns, peel them, then with a sharp knife make a shallow cut along the black line on the back of the prawn, then lift it with a toothpick or the tip of the knife and rinse the prawns well under running water. Gently dry them with kitchen paper.
Heat 1 tablespoon of EVOO in a non-stick frying pan, throw the prawns in, brown them on both sides for 1 max 2 minutes, add a few drops of lemon, a splash of dry white wine, salt and pepper, allow to evaporate, stir, then turn off the heat.
In a bowl put the valerian together with the fennel leaves, halved cherry tomatoes, grated lemon zest, salt and a glug of oil and white pepper, add pan-fried prawns and the salted ricotta in flakes. Ready.