Discover our prawn and ricotta salata salad recipe, a fresh dish that can be served as a side or main course. The Ricotta salata cheese pairs very well with all the ingredients.
What is Ricotta Salata? It is a typical seasoned Ricotta from Sicily with a piquant flavour mostly used grated over pasta as per 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
Method
If you are using fresh prawns, peel them making a shallow cut along their back, remove the black line with a toothpick or the tip of the knife. Afterwards rinse prawns well under running water, then pat dry with kitchen roll.
In a bowl, place together the lettuce, halved cherry tomatoes, fennel leaves, then season with some lemon juice and 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, a splash of dry white wine, salt and pepper, allow to evaporate, stir, turn off the heat.
Place in a shallow plate, add fried prawns, topping with Ricotta Salata flakes. Serve.
(6 votes, average: 5.00 out of 5)
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