PROSCIUTTO wrapped PRAWNS, CORN PUREE + PESTO OIL
PROSCIUTTO wrapped PRAWNS, CORN PUREE + PESTO OIL

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, prosciutto wrapped prawns, corn puree + pesto oil. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

PROSCIUTTO wrapped PRAWNS, CORN PUREE + PESTO OIL is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. PROSCIUTTO wrapped PRAWNS, CORN PUREE + PESTO OIL is something which I’ve loved my whole life. They are fine and they look wonderful.

Wrap each tightly with a ½ slice of proscuitto. Start at the tail (do not wrap the tail shell) and spiral down to the head (or where it should be). In a saute pan heat oil over medium heat.

To get started with this recipe, we must prepare a few components. You can have prosciutto wrapped prawns, corn puree + pesto oil using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make PROSCIUTTO wrapped PRAWNS, CORN PUREE + PESTO OIL:
  1. Prepare 12 prawns, shells removed
  2. Get 6 pieces prosciutto, halved
  3. Prepare 200 grams corn kernels
  4. Make ready 1 Chargrilled yellow capsicum
  5. Take 1/2 garlic, crushed
  6. Make ready vegetable stock
  7. Take butter
  8. Make ready salt and white pepper
  9. Prepare OIL
  10. Take oil
  11. Get small cube of parmesan cheese
  12. Take 1/4 cup pine nuts
  13. Prepare 1/2 garlic, crushed
  14. Prepare 1/4 bunch basil
  15. Make ready 1/2 cup olive oil + extra

It's the perfect combination of flavours and textures. Impress your guests at your next dinner party with this dish. Pesto, prosciutto, and ricotta cheese are rolled into a wrap in this easy Italian-inspired wrap. Alternate preparation: remove the basil from the pesto recipe, cut the olive oil to ensure it's still pasty.

Instructions to make PROSCIUTTO wrapped PRAWNS, CORN PUREE + PESTO OIL:
  1. In a fry pan on medium heat, add a cube of butter. Add the garlic and capsicum and cook for 5 minutes. Add the corn, cook until tender.
  2. Wrap each half of the prosciutto around the prawns. On a griddle pan, high heat. Drizzle olive oil. Place prawns on pan and cook until prawns have turned pink then turn over and cook again.
  3. The oil ingredients into a jug and blitz with a stick blender until smooth, add more oil if needed. Let sit to infuse for 10 minutes.
  4. Remove corn from heat, allow to cool. Pour into a food processor along with some veggie stock and blitz until smooth. Add more stock if to thick. Pass through a fine strainer.
  5. Remove prawns from heat once cooked and place onto plates with the puree. Pass pesto through a fine strainer. Serve immediately.

Lay whole basil leaves and spinach leaves alternately on top of the pesto in above prep prior to rolling. Wrap ½ slice of prosciutto around the stuffed prune, then roll in your hands until you have a fairly tight, contained ball. Brush scallops lightly with oil; sprinkle with pepper and lightly with coarse salt. Wrap a slice of prosciutto tightly around an asparagus spear from bottom to tip. Coat the bottom of a large nonstick skillet with olive oil.

So that is going to wrap this up with this exceptional food prosciutto wrapped prawns, corn puree + pesto oil recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!