| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Molto02 |
4 |
Servings |
INGREDIENTS
| 2 |
|
Fennel bulbs, trimmed of |
|
|
stalks |
|
|
And quartered, leaves set |
|
|
aside |
| 1 |
T |
Extra-virgin olive oil, plus |
| 1/2 |
c |
Extra-virgin olive oil |
| 2 |
oz |
Sambuca or anisette |
| 2 |
T |
Freshly-ground black pepper |
| 12 |
|
Gulf prawns, peeled with |
|
|
Their heads still on |
| 6 |
|
Scallions, green and white |
|
|
parts thinly sliced |
| 2 |
T |
Dijon mustard |
| 4 |
T |
Red wine vinegar |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
Preheat barbecue or broiler. Bring 4 quarts water to boil and add 2
tablespoons salt. Gently place fennel quarters in boiling water and
cook until just fork tender, about 6 to 7 minutes. Carefully remove
with slotted spoon and allow to cool on a plate. Mix olive oil,
Sambuca and black pepper well. Brush 1/2 teaspoon Sambuca mix on each
fennel quarter and grill over hot grill coals or under broiler until
light brown and hot through. Brush prawns with remaining Sambuca
mixture and place on grill. Cook 4 minutes a side or until cooked
through. Combine scallions, mustard and vinegar in mixing bowl. Slowly
drizzle in olive oil until thick emulsion is formed, about the texture
of whipping cream. Place two warm fennel quarters like yin and yang,
then 3 hot prawns heads up in teepee shape over fennel in center of
each of 4 plates. Drizzle 3 to 4 tablespoons vinaigrette around prawns
and fennel, garnish with fennel leaves and serve immediately. This
recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK ~ (Show # MB-5614 broadcast 01-18-1996)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 07-07-1998 Recipe by: Mario Batali Converted
by MM_Buster v2.0l.
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