Venetian Crostini - Tiny Prawns & Mayonnaise
Recipe from Nino Zoccali's cookbook, The Venetian Republic
Tiny Prawns & Mayonnaise
PREP TIME 15 minutes
COOKING TIME 5 minutes
This is classic bacari (wine bar food), served in any one of the multitude of hole-in-the-wall wine bars in Venice. A very Venetian tradition is to enjoy these bite-sized crostini during the late-afternoon aperitivo hour, when couples, friends and worn-out tourists round out the day with a selection of cicchetti (snacks) and ombrette (little glasses of regional wine). A tradition worth savouring, I say.
400 g (14 oz) small prawns, cooked and peeled
100 g (scant ½ cup) mayonnaise - see below
1 tsp Worcestershire sauce
1 tablespoon lemon juice
½ teaspoon lemon zest
15 g (¼ cup) chopped chives
1 thin Italian baguette
Extra virgin olive oil, for brushing crostini
Sea salt and freshly ground black pepper
Combine the prawns with the mayonnaise, Worcestershire sauce, lemon juice, zest and chives and season with salt and pepper.
Slice the baguette into 1.5cm (5/8 inch) slices on an angle, brush with the olive oil and grill until crisp in a grill pan or cast-iron skillet on the stovetop.
Place the prawn mayonnaise mixture on top of the crostini and serve.
(Makes 1.1 litres - 4½ cups)
PREP TIME: 15 minutes
6 egg yolks
1 tablespoon Dijon mustard
1 pinch salt
100 ml (scant ½ cup) white wine vinegar
1 litre (4 cups) vegetable oil
Place the egg yolks, mustard, salt and vinegar in a mixing bowl and then slowly whisk in the oil to emulsify. Store in an airtight container in the fridge for up to one week.