This prawn salad can be either a side dish or a main course. Ricotta Salata cheese works great in combination with cherry tomatoes, fennel leaves and lemon zest give a nice hint of freshness.
Ricotta Salata is an Italian seasoned ricotta with a stronger flavour than the traditional one and mostly used grated over pasta sicilian-pasta-alla-norma
Serves 2-3, Preparation 15 minutes, Cooking 10 minutes
- Fresh or frozen prawns, approx. 500 g
- Italian Ricotta Salata, to taste
- Fennel leaves, a small bunch
- White Dry Wine, half a glass
- About 10 mixed cherry tomatoes, halved
- Lamb’s lettuce, to taste
- a pinch of salt and white pepper
- Half lemon, zest and juice
- EVOO – Extra Virgin Olive Oil, 2 spoons
If you are using fresh prawns, you have to peel them, make a shallow cut along the black line on their back, lift the black line with a toothpick or the tip of the knife, rinse the prawns well under running water. Gently pet dry with kitchen roll.
In a bowl, place the lettuce, chopped cherry tomatoes and fennel leaves and season with juice and grated lemon zest, a pinch of salt and white pepper, 2 tablespoons of EVOO, mix.
Heat 2 tablespoons of EVOO in a non-stick frying pan, throw the prawns in, brown on both sides 1 max 2 minutes, add a few drops of lemon, a splash of dry white wine, salt and pepper, allow to evaporate, stir, turn off the heat.
Place salad in a shallow plate, add fried prawns, topping with Ricotta Salata flakes. Serve.