Bruschetta Ai Gamberoni Recipe
Marinated king prawns tossed with an infusion of Mediterranean flavours and fresh chilli on Sotto Sotto focaccia bread.
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Ingredients
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Prawns & Marinade
Focaccia & Assembly
Method
Prawns & Marinade
Prepare prawns
Rinse prawns under cold water, pat dry with paper towels. If not already done, remove shells and devein, leaving tails off for easier eating. Pat completely dry to help marinade adhere.
Make marinade
In a large bowl combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, minced garlic, chopped parsley, sliced basil, chopped red chilli, chopped capers and chopped sun-dried tomatoes. Add 2 tbsp white wine if using. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Whisk briefly to emulsify.
Marinate prawns
Add prawns to the bowl and toss until evenly coated. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to let flavours infuse. Stir once halfway through.
Cook prawns
Heat a heavy skillet or grill pan over medium-high heat until hot. Add a drizzle (about 1 tsp) of olive oil to the pan. Remove prawns from marinade with tongs, letting excess drip back into bowl (reserve marinade). Sear prawns 1–2 minutes per side until opaque and just cooked through (internal temperature ~60–62°C / 140–144°F). Do not overcook. Transfer cooked prawns to a plate.
Finish sauce
Return reserved marinade to the skillet and bring to a gentle simmer for 1–2 minutes to briefly cook the raw-egg-free components and concentrate flavours; this also warms it. Turn off heat and toss cooked prawns back into the pan to coat in the warm marinade. Adjust seasoning to taste with a little extra lemon juice, salt or chilli if needed.
Focaccia & Assembly
Toast focaccia
Place slices on a baking sheet and toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp at the edges. Alternatively, grill for 1–2 minutes per side in a hot grill pan until charred marks appear. Remove and keep warm.
Assemble bruschetta
Divide focaccia slices among plates. Spoon a little of the warm prawn marinade onto each slice, then top with 3–4 prawns per slice (depending on size). Scatter halved cherry tomatoes if using, and garnish with microgreens or extra basil leaves. Finish with a light drizzle of extra-virgin olive oil and a few turns of black pepper. Serve with lemon wedges.
Serve
Serve immediately while focaccia is still warm and prawns are hot. Offer extra chilli flakes or lemon on the side for guests to adjust heat and acidity.