Prawn (or Pumpkin) Pangrattato

Name: Prawn (or Pumpkin) Pangrattato
Yield: Serves 8
Ingredients: 2 tsp cinnamon; 4 tbsp sugar; ½ cup vegetable oil; ⅓–½ pumpkin (enough so that each person gets a sizeable wedge); 120 g stale bread crumbs; 1 mild long red chilli; 32 medium raw prawns (for a starter, figure on 4–5 medium prawns per person or 2 large langoustines. For a main, quite a few more.); 32 medium raw prawns (for a starter, figure on 4–5 medium prawns per person or 2 large langoustines. For a main, quite a few more.); 32 medium raw prawns (for a starter, figure on 4–5 medium prawns per person or 2 large langoustines. For a main, quite a few more.); 2 bulbs of fennel; 80 g butter; salt and black pepper to taste; salt and black pepper to taste; 3 garlic cloves, minced; zest of 1 lemon; 2 sprigs of oregano; 3 tbsp extra virgin olive oil; 1 tbsp Pernod/Ouzo (optional); 2 tbsp tomato sauce (yes, ketchup!); 2 tbsp tomato sauce (yes, ketchup!); 3–4 tbsp water; 1 tsp dried chilli flakes; 3 garlic cloves; salt to taste; 2 tsp fennel seeds; some fennel fronds for garnish; extra virgin olive oil; black pepper to taste; 16 Kalamata olives, pitted; 1 large handful of Italian parsley (30 g at least)

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Pangrattato is not a musical term (keeping it crisp!) it has to do with the crumb topping that finishes this wonderful Italian-inspired dish. It is my belief that prawns should be eaten privately, preferably in a huge pile. Social mores be damned! If you can’t have a pile of them, you need to settle for one or two large meaty ones! The fennel casserole served with roasted pumpkin (instead of prawns) is a star vegetarian main!

Ingredients

Fish course
Starter
Pescatarian

Ingredients

Method