Prawns with curry sauce and Carnaroli rice


Rice: Carnaroli
Time: 40 min.
Difficulty: Medium
Category: First Course


Yield: 4 serving

12 large prawns; 160 g of Rice Carnaroli ; 1/2 teaspoon of curry powder; 2 tablespoons of cream; cognac or brandy to taste. 12 lettuce leaves; 8 small tomatoes; 1 lemon


Cook the rice in boiling salted water for 10-13 minutes and drain. Clean and peel the prawns, leaving the head and tail intact. Heat a small amount of oil in a frying pan and sauté for 4-5 minutes, douse with brandy. When the prawns are golden add the cream and curry and stir until sauce thickens to a bright yellow.Serve the rice up on a lettuce leaf in a wide soup plate with the prawns on another leaf. Pour the remaining sauce over the prawns and garnish the plate with lemon slices and wedges of tomato.