FOOD
BUON APPETITO
Showcasing the best of Italian home cooking, chef Theo Randall takes ten pantry staples and creates simple and satisfying recipes for everyone
CO-ORDINATED BY SARAH HAMILTON-WALKER
BAKED TIGER PRAWNS WITH DATTERINI TOMATOES
‘Baking the bread with the prawns and tomatoes makes the most delicious crostini’
Serves 4 as a starter Takes 30-35 minutes
INGREDIENTS
• 16 large tiger prawns (about 1kg/2lb 2oz) in their shells, heads removed
• 1 clove garlic, crushed to a paste with a little sea salt
• 6 tbsp extra virgin olive oil
• 1 ciabatta loaf, cut into 2cm/¾in slices
• 300g/11oz datterini or cherry tomatoes, quartered
• 2 tsp chopped fresh flat-leaf parsley leaves
• 1 lemon, for squeezing
• Freshly ground black pepper
1. Preheat the oven to 200°C, Fan 180°C, Gas 6.
2. On a chopping board, split the prawns in half lengthways through their shells, but not all the way through, so they are still connected by the tail – essentially, you are butterflying the prawns. Place them to one side.