Pumpkin or Prawn Pangrattato
This recipe is from my third book, Set a Table.
Prawn or Pumpkin Pangrattato
32 medium raw prawns
For the Fennel Casserole
For a Starter, figure on 4-5 medium prawns per person or 2 large langoustines. For a Main - quite a few more!
2 bulbs of fennel
80g butter
2 tsp fennel seeds
3 cloves garlic
1 tsp dried chili flakes
2 T tomato sauce (yes, ketchup!)
1 T Pernod (or Ouzo) (optional)
300ml fish stock
3 ripe plum tomatoes
1 large handful of flat-leaf parsley (30g at least)
16 Kalamata olives, pitted
Extra virgin olive oil
1 lemon, cut in wedges
Some fennel fronds for garnish
For the Pangrattato
120g stale bread crumbs
1 mild long red chili
1 garlic clove
A good pinch of salt
2 sprigs of oregano
3 T extra virgin olive oil
Zest of 1 lemon
Start with the Pangrattato:
Tear the bread into large pieces and wedge them into a food processor. Pulse until you have coarse crumbs. Deseed and finely dice the chili. Pick the leaves from the oregano sprigs and roughly chop the leaves.
Pour the olive oil in a heavy-bottomed pan. Stir in the garlic and chili and cook very gently for two minutes. You absolutely do not want the garlic and chili to burn at this stage, just soften and mellow a little. Fold the mixture through the breadcrumbs. Fry the bread mixture in the pan for 2 minutes, turning over gently to toast until the mixture becomes really crispy, fragrant and golden. Zest the lemon over the crumbs, scatter over the chopped oregano and season with salt and black pepper. Stir it all together and tip onto a kitchen paper towel to drain excess oil.
Prepare the prawns by peeling the shells away from the bodies and leaving the tails intact. Using a sharp paring knife, cut along the back of each prawn and remove the dark vein with the tip of the knife. Place the prepared prawns in a clean bowl, cover and place back in the fridge to chill.
Halve the fennel bulbs and remover the outer layers and core, keeping enough of the root to hold the pieces together as you cut the fennel into slices. Set aside.
In a casserole dish with a lid, heat the butter over low heat until it foams. Add the fennel seed and cook for a minute before adding the sliced fennel and a good pinch of salt. Slowly cook the fennel over low heat for ten to twelve minutes. Once it starts to caramelize, peel and thinly slice the garlic then add it and the dried chili to the pan. Splash in 3 tablespoons of water, cover and let the garlic and chili simmer in the buttery fennel mixture for a few minutes to soften. Add another tablespoon or more of water to ensure that the fennel “steams” in the mixture and loses its hard bite. Stir through the tomato sauce, Pernod (if using) and stock and let it all bubble for five minutes over a high heat.
Halve the tomatoes, scooping out their seedy centres, then add to the casserole and leave to cook for three to five minutes or until have wilted. Rinse the parsley thoroughly, pat dry, then pick off the leaves and roughly chop them. Scatter the prawns, olives and parsley over the fennel broth and stir gently together. Place the lid on and gently simmer on a medium heat for three to four minutes – no longer – you do not want your prawns to overcook!
Ladle the casserole into warm bowls to serve, making sure the prawns are evenly distributed (lest your guests become mutinous!). Season as you go, with salt, black pepper and olive oil. And finally, top with generous scatterings (little heaps, in fact) of the fragrant Pangrattato.
For Pumpkin Pangrattato
1/3 – ½ pumpkin enough so that each person gets a sizeable wedge
½ cup oil
4 T sugar
2 tsp cinnamon
Salt to taste
If using Pumpkin instead of Prawns, peel the slices of pumpkin, toss with the oil, sugar, salt and cinnamon and lay on a baking paper-line baking sheet. Roast at 220°C for 25 – 40 minutes until tender and roasted with good colour and some caramelized edges. Keep warm or re-heat in the oven before serving. When the fennel tomato braise is ready, place the roasted pumpkin on top and sprinkle generously with the Pangrattato!