King prawns with San Daniele prosciutto
Prosciutto San Daniele is a tasty treat on its own, but paired with king prawns it makes for a flavour combination like no other. This recipe is perfect for a starter or finger food when entertaining guests.
• 24 king prawns
• 24 slices of San Daniele prosciutto
• 24 small bay leaves
• 10 ml cognac
• 2 tbsp olive oil
1. Clean the prawns without removing the head. Season with salt and pepper, place a bay leaf on every prawn before wrapping each with a slice of prosciutto.
2. Lay the prawns on the base of a tin and brush with olive oil.
3. Cook in the oven at a moderate temperature for about 10 minutes taking care that the prosciutto does not burn. Drizzle with cognac and allow to evaporate.
4. Serve accompanied by potato puree.
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