| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Molto02 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked Great Northern beans |
| 1 |
tb |
Chopped fresh rosemary leaves |
| 2 |
tb |
Virgin olive oil; plus |
| 6 |
oz |
Virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
tb |
Finely-chopped red onion |
| 1 |
tb |
Chopped fresh marjoram leaves |
|
|
Juice and zest of l lemon |
| 1/2 |
c |
Fresh mint leaves; (packed) |
| 2 |
c |
Fresh mache; washed, spun dry |
| 12 |
lg |
Prawns; heads on, and |
|
|
Partially peeled |
INSTRUCTIONS
Preheat grill or broiler. Bring 3 cups water to boil in a small saucepan.
In a mixing bowl, stir together cooked beans, rosemary, 2 tablespoons of
the virgin olive oil, red onion, marjoram and juice and zest of lemon.
Season with salt and pepper and set aside. Plunge mint leaves into boiling
water for 30 seconds and remove to ice bath. Squeeze excess liquid from
leaves and process in food processor 1 minute with remaining 6 ounces olive
oil. Set aside. Mix mache with beans and arrange in center in 4 plates.
Season prawns with salt and pepper, brush with oil and grill until cooked
through. Remove from grill and stack 3 on each plate against mache and
beans in tepee fashion. Drizzle with mint oil and serve. This recipe yields
4 antipasto servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5641 broadcast 02-23-1996) 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
07-10-1998
Recipe by: Mario Batali
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