Prawns with curry sauce and Carnaroli rice
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.