Our Gamberi Alla Busara may be easy to make, but with juicy prawns and a ricotta ciabatta to mop up sauce, it's simple Venetian cooking at its best. 'Alla busara' means 'thrown together quickly' in Italian.
Serves 230 minutes
3 tbsp Napolina Extra Virgin Olive Oil plus a little extra to drizzle
3 garlic cloves, finely sliced
1 medium white onion, finely chopped
400g large, raw whole prawns, deveined
40ml dry white wine
1 small chilli, finely chopped
400g Napolina Selezione Speciale Cherry Tomatoes
20ml Balsamic Vinegar
1 tbsp sugar
Juice of 1 lemon
Large handful parsley roughly, chopped (plus extra to serve)
Toasted ciabatta sliced for dipping
Heat your Napolina Extra Virgin Olive Oil in a large, deep pan over a medium-high heat. Add the garlic, cook for 1 min stirring often.
Reduce the heat to medium, add the onion and cook until soft and translucent stirring regularly.
Add the wine and increase the heat to high and cook until the wine has evaporated.
Reduce to a low-medium heat and add the chilli, Napolina Cherry Tomatoes, Napolina Balsamic Vinegar and sugar. Cook until broken down and a chunky sauce has formed. Remember to taste and season with salt and pepper.
Lay slices of ciabatta bread on a baking tray, spread each slice with a little ricotta, drizzle with Napolina extra virgin olive oil and pop under the grill for a couple of mins.
Add the prawns to the sauce and cook for 5 mins stirring occasionally, add the lemon juice and stir through the parsley.
Use your warm ricotta ciabatta for soaking up the sauce, and there you have it - a taste of Summer in only 30 mins!