Recipe: African Prawns

Chef Jamil is pleased to share another new recipe from the Michael's On East kitchen! 

MOE 11082018 020 Prawns

Pan-Roasted African Prawns
Roasted Yellow Tomato Pomodoro Sauce, Broccoli Rabe, Crispy Pancetta,
Toasted Fennel Oil & Tagliolini Pasta

Prepared by Michael’s On East Executive Chef Jamil Pineda and featured on the dinner menu at Michael's On East. (January 2019) 

Serves 4 

For the Roasted Pomodoro Sauce
8 Yellow Tomatoes, cut in quarters 
8 Garlic Cloves 
1 large Spanish Onion, cut in quarters
5 oz Extra Virgin Olive Oil
Salt and Cracked Black Pepper to Taste

Method 
Preheat the oven to 400 degrees. Combine all ingredients together in a mixing bowl. Place them on a cooking sheet pan and roast in the oven for about ten minutes or until the onion are cooked. Transfer to a blender and blend until the mixture is nice and smooth set aside for plate up.

For the Toasted Fennel Oil
2 Tablespoons Fennel Seeds
2 Garlic Cloves, Sliced Thin 
3 Tablespoons Italian Parsley, Chopped
½ teaspoon Red Crushed Red Peppers 
1 cup Extra Virgin Olive Oil 
Salt and Cracked Black Pepper to Taste

Method
In a non-stick pan over medium-high heat, toast the fennel for about two to three minutes. (Be sure to keep stirring all the time to avoid burning the seeds.) Add the garlic, parsley and red crushed pepper and cook for 30 seconds, add the oil and cook for one additional minute. Set aside until the dish is ready to be plated. 

For the Prawns
12 U6 Prawns, Peeled and Deveined (make sure to keep the head and tail on)
½ cup Toasted Fennel Oil 
2 Tablespoons Italian Parsley, Chopped
1 teaspoon Fresh Thyme, Chopped
Salt and Cracked Black Pepper to Taste

Method 
Preheat the oven to 400 degrees. Place the prawns in a sauté pan all together touching each other, season with salt, black pepper, parsley and thyme, pour the toasted fennel on top of all the prawns. Roast them for about six to eight minutes, or until you can see the head bright orange. Set aside until the dish is ready to be plated.

For the Pasta and Broccoli Rabe
1 lb Tagliolini Pasta or Linguini, cooked al dente 
1 cup Cooked Broccoli Rabe, cut in quarters 
1 teaspoon Sliced Garlic
1 oz Olive Oil 
Salt and Cracked Black Pepper to Taste

Method
In a sauté pan over medium-high heat, add the oil, broccoli rabe and garlic and sauté for one minute. Add the pasta and season with salt and pepper. Cook for one minute or until the pasta is hot. Set aside until the dish is ready to be plated.

To Plate

Preheat the oven to 350 degree. Cut pancetta into thin slices and bake in the oven until they are crispy liked bacon. In four pasta bowls, add a ladle of tomato sauce, add the pasta in a swirl in the middle, place three prawns head up around the pasta, place the pancetta on top middle of the pasta. Ladle the remaining fennel oil around the prawns and serve!

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