Toasts with lemon and basil mayonnaise, prawns and marinated caper leaves
Published on 29 April 2015
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Ingredients and method
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INGREDIENTS
6 bread slices from a loaf
12 prawn tails
Lemon and basil mayonnaise (blog recipe)
Green salad such as escarole
Marinated caper leaves
Salt-preserved lemons
A wonderful discovery: marinated caper leaves from Valerio Giacomini's organic farm in Gargnano, Lake Garda. A distinctive flavour.
I shell and devein prawn tails.
I boil in salted water for 5 minutes.
I drain and dress with oil and a little pepper.
I finely chop salad, put in a bowl and dress with oil and salt.
I slice bread and toast.
I use lemon and basil mayonnaise.(blog recipe).
I put salad on the toasts.
I add two mayonnaise swirls on each.
I put a prawn on each swirl.
I decorate with salt-preserved lemon pieces and strips of marinated caper leaves.
A delicious starter. These products give a distinctive flavour and suit risottos, salads, lake fish and sea fish.
6 bread slices from a loaf
12 prawn tails
Lemon and basil mayonnaise (blog recipe)
Green salad such as escarole
Marinated caper leaves
Salt-preserved lemons
A wonderful discovery: marinated caper leaves from Valerio Giacomini's organic farm in Gargnano, Lake Garda. A distinctive flavour.I shell and devein prawn tails.
I boil in salted water for 5 minutes.
I drain and dress with oil and a little pepper.
I finely chop salad, put in a bowl and dress with oil and salt.
I slice bread and toast.
I use lemon and basil mayonnaise.(blog recipe).
I put salad on the toasts.
I add two mayonnaise swirls on each.
I put a prawn on each swirl.
I decorate with salt-preserved lemon pieces and strips of marinated caper leaves.
A delicious starter. These products give a distinctive flavour and suit risottos, salads, lake fish and sea fish.Original source: https://incucinaconlilly.com/2015/04/29/crostoni-con-maionese-al-limone-e-basilico-gamberi-e-foglie-di-capperi-marinate/
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