Brandy Prawns with Stracciatella and Pistachio

This is a refined and distinctive recipe that combines the flavor of the sea with the rich taste of stracciatella and the crunch of pistachios. It is a preparation that will surprise your guests with its elegance and blend of flavors.

Ingredients

• 12 fresh, cleaned prawns
• 100 g stracciatella
• 30 g unsalted pistachios
• 60 ml brandy
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Preparation

1. Begin by coarsely chopping the pistachios. You can use a knife or a food processor, but take care not to reduce them to a powder. They should retain some texture to provide the right crunch to the dish.
2. In a skillet, heat the extra virgin olive oil over medium-high heat. Add the prawns and sear them for about 1-2 minutes per side, until they turn a lovely pink color and are lightly golden.
3. Deglaze the prawns with the brandy. Be cautious at this stage as a flame may ignite. Allow the alcohol to evaporate for a couple of minutes.
4. Reduce the heat and season with salt and pepper.
5. Arrange the prawns on plates. Add a generous spoonful of stracciatella beside them and sprinkle with the chopped pistachios.
6. If desired, garnish with chopped fresh parsley to add a touch of color and freshness to the dish.

Serve immediately so the prawns remain hot and the stracciatella keeps its creaminess.

Notes

In this recipe the pairing of sea and land is truly unique: the prawns represent the freshness of the ocean, while the stracciatella and pistachios evoke the flavors of the mainland, particularly southern Italy where these ingredients are beloved. The brandy flambé adds a note of aromatic complexity that ties all the elements together.