- Difficulty: Media
- 16 slices of San Daniele ham Contessa Dop Levoni
- 1 garlic clove
- 1 glass of Inzolia
- extra virgin olive oil of Belice Dop
- salt and pepper
Wash the prawns thoroughly with fresh water, eliminate the shell and the black filament on the back, keep the head and the tail.
Dry them with blotting paper. Wrap a slice of ham around each prawn and use a rosemary branch as a spit (without some of its needles) to stick into them three at a time.
Peel and press the garlic, fry it in a pan with 4 spoons of oil, then take it off and add the prawns.
Cook at high flame for 4 minutes, spreading the wine over them and turning them on both sides.
Put some salt, pepper, and a generous amount of minced parsley.
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