Or, pancetta wrapped jumbo prawn filled with gorgonzola cheese, served with creamy polenta spinach and balsamic glaze.
This recipe is from the book Cafe Firenze Cookbook: Food and Drink Recipes from the Tuscan Sons by Fabio Viviani and Jacopo Falleni. I went to the El Toro meat market for the first time today to gather some of the ingredients. The first thing I was struck by was the smell- metallic and spicy. The meat counter is long, and filled with every type of protein I think I've ever seen. It was interesting.
Essentially, you take jumbo prawns (I used about 16) and slice them down the middle. You fill them with sharp, crumbled gorgonzola cheese.
You then wrap the pancetta (thinly sliced) around the stuffed prawns. It takes about one or two slices of pancetta to wrap the shrimp.
Cook these until pancetta is crisp, about 4-6 minutes on each side.
To make the balsamic glaze, take about one half cup of balsamic vinaigrette and reduce by about half. Add in one half cup of corn syrup. Stir until mixed, and set aside.
To make the polenta, chop fresh herbs (rosemary, sage) and let them cook with one half stick of butter for about six minutes. Then add one cup of milk and one cup of cream. Bring this to a simmer, then add one cup of polenta. Let this cook until the polenta is creamy, yet firm. Add 4oz of Parmesan cheese and salt and pepper to taste.
It looks rather pretty, and I'm glad I got to make a recipe from Fabio's book. Yay for cooking. Hope you're all doing well!
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