Bruschetta with prawns

Bruschetta with prawns

Bruschetta con gamberi

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

You will see this dish in bars and trattorie all along the coastal areas of Puglia, where fresh prawns are hauled daily from the sea. Served as a starter, or as part of an antipasti platter, this bruschetta is simple and relies on the freshest ingredients.

Ingredients

Quantity Ingredient
1 chilli, chopped
2 garlic cloves, 1 thinly sliced, 1 halved
1 tablespoon fresh oregano, chopped
60ml olive oil
250g prawns, peeled, deveined and chopped
2 tomatoes, chopped
1/4 bunch flat-leaf parsley, chopped
6 thick slices sourdough bread
1/2 lime

Method

  1. In a saucepan over medium heat, sauté the chilli, the sliced garlic and the oregano in 2 tablespoons of the olive oil, stirring, for a few minutes. Add the prawn meat and sauté until it changes colour and is lightly cooked, about 5 minutes.
  2. Transfer the prawn mixture to a bowl with the tomato and parsley and season well with salt and pepper.
  3. Heat a chargrill pan over high heat and brush it with a little olive oil. When hot, place the sourdough slices in the pan and leave them for a few minutes until the bread is golden and has griddle marks. Turn and cook the other sides. When both sides are toasted, remove from the pan and rub generously with the halved garlic on both sides.
  4. Place the bruschetta on a platter and top with the prepared prawns. Finish off with lots of black pepper, a squeeze of lime and drizzle with the remaining olive oil.
Tags:
italy
italian
puglia
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