Pancetta
Wrapped Prawns
Prawns,
deveined and peeled, tails left on
Pancetta, cut into strips
Oil
Salt and pepper for seasoning
Lightly
oil a baking dish and set oven temperature for 375°F. Place
prawns in bowl and sprinkle with salt and pepper. Toss to incorporate
seasoning. Take a strip of pancetta and wrap around a prawn, then
place on baking sheet. Repeat with remaining prawns. Place in
oven and bake until prawns are done.
Roasted
Garlic and Rosemary White Wine Sauce
5
whole heads of garlic
Olive oil
1 c white wine
1 shallot, diced
1 sprig of rosemary
1 tsp. Dijon mustard
1 1/2 c heavy cream
Salt and pepper for seasoning
Trim loose
skins from heads of garlic. Place in bowl and drizzle with olive
oil. Toss to coat all the heads of garlic. Place in a baking dish
and bake at 350°F for about 1 1/2 hours until golden brown
and softened. Remove from oven and allow to cool. Bring wine,
shallots and rosemary to a boil. Reduce heat and allow to simmer
for 5 minutes. Remove rosemary sprig. Add in cream and mustard
and bring to boil again. Reduce heat and allow to simmer until
reduced to desired thickness. Remove from heat, squeeze in desired
amount of roasted garlic. Puree sauce, adjust seasoning, and strain.
