Prawns with Pea Cream and Crispy Pancetta
This dish reflects Barbara Pollastrini’s quiet, ingredient-driven style: sweet prawns paired with silky pea cream, crisp pancetta, and delicate oven-crisped art
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Ingredients
- English peas: 2 cups
- Shallot: 1 (thinly sliced)
- Unsalted butter: 1 tbsp
- Heavy cream: 60 ml
- Salt: to taste
- Black pepper: to taste
- Large prawns: 12 (peeled and deveined)
- Dry white wine: 60 ml
- Thin slices of pancetta: 4 (cut into small strips)
- Artichoke: 1 (or 2 small)
- Lemon: 1
- All purpose flour: for dusting
- Extra virgin olive oil
- Fine sea salt: to taste
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