Mediterranean-Style Baked Prawns with Balsamic Vinegar of Modena P.G.I., Dill, and Feta-Olive Oil Toast

Makes 4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 red onion, finely diced
  • 8 cloves garlic, finely minced
  • 2 teaspoons ground cumin
  • 1 tablespoon Aleppo pepper, or other mild chile flake
  • 2 teaspoons salt
  • 1/4 cup Balsamic Vinegar of Modena P.G.I.
  • 1 (28 oz) can San Marzano tomatoes, diced
  • 2 tablespoons fresh dill, roughly chopped

  • 16 to 24 large prawns, peeled and deveined
  • 6 oz feta, crumbled
  • Pinch of chile flakes
  • Balsamic Vinegar of Modena, P.G.I., for drizzling
  • 2 baguettes or other rustic loaf, cut in half lengthwise
  • Olive oil, as needed
  • Dill sprigs, for garnish

Directions

  1. Heat the oil in a medium saucepan over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes. Add the garlic, and cook until aromatic, about 1 minute. Add the cumin and Aleppo pepper, and cook until fragrant, about 1 minute more.
  2. Add the vinegar and tomatoes. Bring to a simmer and cool until thickened and flavorful, about 15 minutes. Stir in the chopped dill.
  3. Preheat the oven to 450°F.
  4. Spoon about 3/4 of the tomato sauce into an oven-safe casserole dish or four individual gratin dishes.
  5. Lay the prawns on the tomato sauce. Spoon the remaining sauce over and around the prawns, and top with feta, chile flakes, and a drizzle of vinegar and a drizzle of oil.
  6. Bake until the mixture is bubbling and the prawns are cooked through, about 15 minutes.
  7. Meanwhile, brush the baguette liberally with olive oil and sprinkle lightly with sauce. Broil or grill the bread until it is crisp and deep golden brown.
  8. Sprinkle the prawns with the dill sprigs and serve with the toasted bread for scooping.

CIA FOODIES


Mediterranean-Style Baked Prawns with Balsamic Vinegar of Modena P.G.I., Dill, and Feta-Olive Oil Toast

Mediterranean-Style Baked Prawns with Balsamic Vinegar of Modena P.G.I., Dill, and Feta-Olive Oil Toast
Makes 4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 red onion, finely diced
  • 8 cloves garlic, finely minced
  • 2 teaspoons ground cumin
  • 1 tablespoon Aleppo pepper, or other mild chile flake
  • 2 teaspoons salt
  • 1/4 cup Balsamic Vinegar of Modena P.G.I.
  • 1 (28 oz) can San Marzano tomatoes, diced
  • 2 tablespoons fresh dill, roughly chopped

  • 16 to 24 large prawns, peeled and deveined
  • 6 oz feta, crumbled
  • Pinch of chile flakes
  • Balsamic Vinegar of Modena, P.G.I., for drizzling
  • 2 baguettes or other rustic loaf, cut in half lengthwise
  • Olive oil, as needed
  • Dill sprigs, for garnish

Directions

  1. Heat the oil in a medium saucepan over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 8 minutes. Add the garlic, and cook until aromatic, about 1 minute. Add the cumin and Aleppo pepper, and cook until fragrant, about 1 minute more.
  2. Add the vinegar and tomatoes. Bring to a simmer and cool until thickened and flavorful, about 15 minutes. Stir in the chopped dill.
  3. Preheat the oven to 450°F.
  4. Spoon about 3/4 of the tomato sauce into an oven-safe casserole dish or four individual gratin dishes.
  5. Lay the prawns on the tomato sauce. Spoon the remaining sauce over and around the prawns, and top with feta, chile flakes, and a drizzle of vinegar and a drizzle of oil.
  6. Bake until the mixture is bubbling and the prawns are cooked through, about 15 minutes.
  7. Meanwhile, brush the baguette liberally with olive oil and sprinkle lightly with sauce. Broil or grill the bread until it is crisp and deep golden brown.
  8. Sprinkle the prawns with the dill sprigs and serve with the toasted bread for scooping.

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