Nancy Oakes Roasted Prawn Fava Bean Crostini

Fried Tomato Garnish
Cherry tomatoes, small, with stems attached preferably
Oil for frying
Extra virgin olive oil
Whole fresh herbs like parsley, thyme & rosemary
Kosher salt & freshly ground black pepper

Fry cherry tomatoes in batches at 350°F in the oil for 10-30 seconds until the skin blisters and peels away from the tomato. Drain. Slip the skin over the tomato, if it has not already done so, up to the stem end, leaving it attached but inside out above the tomato. It will resemble a gooseberry with its husk. Marinate in the seasoned and herbed extra virgin olive oil until ready to use.


Roasted Prawns
21-25 prawns, peeled & cleaned
Extra virgin olive oil
Garlic, sliced
Parsley, chopped
Thyme, chopped
Kosher salt & freshly ground black pepper

Toss prawns in the olive oil, garlic, herbs and season with salt and pepper. Let marinate for a few hours or up to one day. Season and then roast in a preheated moderate oven, tossing occasionally for 5-7 minutes until prawns are cooked. They are done when they just turn opaque throughout.


Crostini
1 baguette, slightly stale
Olive oil

Slice the baguette into thin rounds (1/8 – 1/4 inch) using a serrated knife. Toss with the olive oil and spread out in a single layer on a cookie sheet and bake in a moderate oven, turning once front to back until crostini are golden brown. Let cool, then store in an air tight container. May be made a day in advance.


Fava Purée
1 C Fava beans, blanched & cleaned
1 C English peas, blanched & cleaned
1/2 C Mascarpone
1/3 C Parmesan cheese
1/4 C Extra virgin olive oil
1 T Lemon juice
2 T Tarragon, chopped
1 T Italian parsley, chopped
Kosher salt & freshly ground black pepper

In a food processor, pulse all of the above ingredients until a smooth puree is formed. Chill for a few hours. Can be made a day in advance, let come to room temperature before using.


To Assemble

Spread a dollop of the fava-pea purée on a crostini, top with a roasted prawn and garnish with a fried cherry tomato. Serve immediately. Serves 25-30.

Created by Chef Nancy Oakes of Boulevard Restaurant and served at the Bank of America 35th Annual Investment Conference, September 2005. For more information about Chef Nancy Oakes and Boulevard Restaurant, visit the website at www.boulevardrestaurant.com.

Pairs well with Lambert Bridge Sauvignon Blanc

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