More Recipes
A specialty of Ristorante delle Rose in Marina di Montemarciano. It uses prosciutto from Carpegna, but if that is unavailable you may substitute the product from Parma or San Daniele.
Ingredients
2 kilograms / 4 1/2 pounds whole (or 1.3 kilograms/3 pounds cleaned) medium shrimp or prawns
200 grams / 1/2 pound prosciutto, sliced thin
4 to 5 tablespoons extra-virgin olive oil
1 glass/200 milliliters / 2/3 cup dry white wine, such as Verdicchio
Instructions
1. If you are using whole shrimp or prawns, clean them carefully and remove the shells, heads, and tails. Wrap each shrimp in a slice of prosciutto (if the slices are long, use half a slice).
2. Pour the olive oil in a pan and heat it. Then carefully add the shrimp, shake the pan, and cover. Cook over low heat. After 5 minutes, turn the shrimp, shake the pan again, and cover. Cook for another 5 minutes. Then add the wine and let it evaporate. Serve immediately.
Variation: Marche is the home of excellent anisette. Instead of wine, you might try 1/2 glass (100 milliliters / 1/3 cup of anisette).
Wine: Verdicchio
Excerpted from Italy for the Gourmet Traveler (Little, Brown, 1996). © by Fred Plotkin. Used with permission.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
