Garlic Butter, 'Nduja Vinaigrette, Pecorino Romano PDO
Chef Kevin Maxey of Pendolino | Sandy Springs, GA
Adapted by StarChefs | july 2024
INGREDIENTS
‘Nduja Vinaigrette:
2 ounces olive oil
2 ounces ‘nduja
2 cloves garlic, thinly sliced
2 ounces white balsamic vinegar
1 teaspoon Sicilian oregano
Garlic Butter:
¼ pound softened butter
¼ cup chopped parsley
2 cloves garlic, grated
Zest and juice of 1 lemon
1 teaspoon kosher salt
½ teaspoon ground black pepper
To Assemble and Serve:
4 U7 head-on tiger prawns, halved
4 tablespoons fresh breadcrumbs
4 tablespoons Pecorino Romano PDO, finely grated
2 lemon wedges
Opal basil fronds
METHOD
For the ‘Nduja Vinaigrette:
In a small saucepan over medium flame, heat olive oil. Add ‘nduja and cook until melted, breaking up with a spoon as needed. Add garlic and cook until fat is rendered and golden. Add vinegar and bring mixture to a simmer. Remove from heat and stir in oregano. Return pan to low heat and keep warm.
For the Garlic Butter:
In a small mixing bowl, combine all ingredients. Transfer to a piping bag and set aside.
To Assemble and Serve:
Heat a wood-fire oven to 700°F. Place prawns on a sizzle platter, cut sides up. Pipe 1 tablespoon Garlic Butter on top of each prawn. Top with 4 tablespoons breadcrumbs and 1 tablespoon each Pecorino Romano PDO. Roast 3 minutes. Transfer prawns to a serving plate. Top with 4 tablespoons ‘Nduja Vinaigrette and remaining Pecorino Romano PDO. Garnish plate with lemon wedges and opal basil fronds.
