Makes 4 servings
- 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
- 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.
- Add the vinegar and tomatoes. Bring to a simmer and cool until thickened and flavorful, about 15 minutes. Stir in the chopped dill.
- Preheat the oven to 450°F.
- Spoon about 3/4 of the tomato sauce into an oven-safe casserole dish or four individual gratin dishes.
- 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.
- Bake until the mixture is bubbling and the prawns are cooked through, about 15 minutes.
- 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.
- Sprinkle the prawns with the dill sprigs and serve with the toasted bread for scooping.