Caponata with Fried Prawns – Mario Gamba

In a saucepan, gently sauté the shallots with a little olive oil for a minute or two, add the diced vegetables and continue to sauté gently. Add the sugar, toss well, then extinguish with both vinegars. Add the olives and capers to the vegetables. Perfume with honey and season with salt and freshly ground pepper.

In the meantime, break the prawns out of their shells except for the tail. Score the backs of the prawns and remove the casings, season and sauté leisurely with a tiny bit of olive oil until they have turned a nice orange-pink color but are only just cooked through. Finally, stir in a few chopped basil leaves.

Arrange the vegetables on a plate, place the prawns decoratively in the center, drizzle with the sauce reduction (see below, can be omitted just as much, matter of taste) of your choice and garnish with sage flowers.

Sauce reduction: put honey, white wine and white wine vinegar in a saucepan, reduce and cool slightly.

Our tip: Use high-quality red wine for an especially fine taste!

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