Grilled Prawns with White Beans, Rosemary, Mache and Mint Oil

Course : Italian
Serves: 4 antipasto
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1 1/2 cups cooked great northern beans
1 tablespoon chopped fresh rosemary leaves
2 tablespoons virgin olive oil -- plus
6 ounces virgin olive oil
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
4 tablespoons finely-chopped red onion
1 tablespoon chopped fresh marjoram leaves
1 medium juice and zest of 1 lemon
1/2 cup fresh mint leaves - -- (packed)
2 cups fresh mache -- washed, spun dry
12 large prawns -- heads on, and partially peeled

Preparation / Directions:

Preheat grill or broiler. Bring 3 cups water to boil in a small saucepan. In a mixing bowl, stir together cooked beans, rosemary, 2 tablespoons of the virgin olive oil, red onion, marjoram and juice and zest of lemon. Season with salt and pepper and set aside. Plunge mint leaves into boiling water for 30 seconds and remove to ice bath. Squeeze excess liquid from leaves and process in food processor 1 minute with remaining 6 ounces olive oil. Set aside. Mix mache with beans and arrange in center in 4 plates. Season prawns with salt and pepper, brush with oil and grill until cooked through. Remove from grill and stack 3 on each plate against mache and beans in tepee fashion. Drizzle with mint oil and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5641)

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