Mezzancolli al Cognac

1. 1

   Rinse the prawns and dry them on absorbent paper towels.

2. 2

   Heat the oil in a very large terra-cotta or enameled cast-iron casserole and, over a lively flame, saute the prawns, tossing them about in the oil until their shells turn angry red and are beautifully browned, 5 or 6 minutes.

3. 3

   Salt them generously, adding the wine and the Cognac, letting the prawns drink in all the bubbling liquids for 2 to 3 minutes, depending on the size of the prawns.

4. 4

   Remove from the flame and give the prawns a benediction of lemon juice and generous grindings of pepper before presenting them, in their casserole, with jugs of cold white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.