Mazzancolle ai Ferri

Name: Mazzancolle ai Ferri (Grilled Langoustine with Fennel and Chilli Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: lemon quarters; the green herb tops of 4 fennel bulbs, or a handful of fresh fennel herb; 1 fennel bulb; 3 fresh red chillies, seeded and finely chopped; 5-6 medium langoustines (or tiger prawns) per person; sea salt and freshly ground black pepper; juice of 1 lemon; 5 tablespoons extra virgin olive oil

Grilled Langoustine with Fennel and Chilli Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

5-6 medium langoustines (or tiger prawns) per person
lemon quarters

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat a grill to very hot.

Finely chop the green fennel tops and the fennel bulb and put, together with the chopped chilli, in a bowl. Add the lemon juice and leave for 5-10 minutes. Add the olive oil and season with salt and pepper.