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Salads | |
| Bagna Cauda: 1 1/2 cups heavy cream 1 cup milk 10 anchovies 5 cloves garlic, finely grated Breadcrumbs: 1 stick (8 tablespoons) grass-fed butter, melted 2 cups seasoned Italian breadcrumbs 1/4 cup toasted sesame seeds Prawns: 1 pound (21-25 count) peeled and deveined prawns 1/2 cup Calabrian chile paste 4 lemons, zested 2 cloves garlic, minced 2 tablespoons plus 6 ounces extra-virgin olive oil 2 romaine hearts, cut in half lengthwise Kosher salt and freshly ground black pepper | |
| For the bagna cauda: Preheat a grill to high heat. In a saucepan, add the heavy cream, milk, anchovies and garlic. Cook on very, very low heat for 1 hour. (The anchovies will melt into the sauce.) For the breadcrumbs: Meanwhile, add the butter to a medium saute pan over medium heat and cook until browned and starting to foam, about 2 minutes. Put the breadcrumbs in a bowl and add the melted butter. Add the sesame seeds to a mortar and pestle and grind to a fine dust. Add to the breadcrumbs and mix well; set aside. For the prawns: Marinate the prawns in a bowl with the chile paste, lemon zest, garlic and 2 tablespoons olive oil for 30 minutes at room temperature or 1 hour in the fridge. Drizzle the romaine hearts with the remaining 6 ounces olive oil and sprinkle with salt and pepper. Grill both the romaine and the shrimp until charred, about 2 minutes per side. Spoon the bagna cauda onto a large platter, then add the grilled romaine, shrimp, more bagna cauda and a generous pile of breadcrumbs. | |
Excellent | |
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