Name: Turbante di Riso con Gamberi (Rice Ring Mould with Prawns)
Yield: Serves 10
Cuisine: Italian
Ingredients: 1.5 ml/¼ tsp sea salt, plus extra to taste; 30 ml/2 tbsp olive oil; 115 g/4 oz/½ cup unsalted butter, plus extra for greasing; 1 onion, finely chopped; 2.25 kg/5 lb large raw prawns/shrimp, with shells; 1.5 litres/2 ½ pints/6 ¼ cups water; 1 bouquet garni; 175 ml/6 fl oz/¾ cup dry white wine; 45 ml/3 tbsp chopped fresh parsley; 1 garlic clove, chopped; 45 ml/3 tbsp cognac; 150 g/5 oz/1 ¼ cups plain/all-purpose flour; 800 g/1¾ lb/4 cups long grain rice, cooked in salted boiling water until just tender; 250 ml/8 fl oz/1 cup single/light cream; 5 ml/1 tsp paprika, plus extra to serve

Preparation info

Serves
10

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Fresh prawns are cooked in two ways and served with a rice ring and a creamy sauce that’s full of the flavour of these tasty shellfish. It’s the perfect dish for an impressive dinner-party main course. This recipe is from Campania, but it has a somewhat classic French style. This is typical of the recipes imported to the grand households of the area by the 19th-century French chefs who introduced their customs and traditions to the kitchens of the southern Italian aristocracy.