24 king prawns
24 slices of Prosciutto San Daniele
24 small leaves of fresh laurel
10 ml cognac
Two tablespoons olive oil
How to make Roasted king prawns with Prosciutto San Daniele
Shell the king prawns, preferably without removing the head. Sprinkle with salt and pepper to taste and place a laurel leaf on the back of each prawn. Wrap each prawn in a slice of Prosciutto San Daniele and put them in a roasting pan, brushing them lightly with olive oil. Place the roasting pan on the heat for ten minutes, taking care not to burn the prosciutto. Add the cognac and evaporate it. Serve the prawns with potato puree prepared with olive oil.
Regional recipe from Veneto