Prawn ragu is an interesting recipe that people have a hard time getting their head around - cooking prawns for more than an hour! The long, slow cooking of the prawns, tomato and Noilly Prat results in a sauce so rich and full flavoured; it's perfect with my potato gnocchi dish.
150ml olive oil
4 shallots, finely diced
4 garlic cloves, chopped
150ml Noilly Prat (dry vermouth)
600ml tomato passata
600g prawns, tails removed and minced in a food processor
3 bay leaves
½ cup chopped parsley
Place a heavy-based pot on the heat and add oil and butter. Add shallots and garlic then sweat on a gentle heat for eight minutes. Add Noilly Prat and cook for five minutes. Add passata and prawn mince then mix together well.
Add bay leaves and simmer gently for one hour. Add water if the sauce dries out while cooking. After mixing ragu with gnocchi, sprinkle with parsley.
Serve with potato gnocchi.
For Frank Camorra's potato gnocchi recipe click here.