This recipe is based on the assumption that our human palate cannot appreciate more than three main ingredients in a single dish. Here, fish encounters meat and vegetables through a subtle prosciutto infusion.
- 1 kg San Daniele prosciutto
- 100 g celery, thinly sliced
- 100 g carrots, thinly sliced
- 100 g brown onion, thinly sliced
- 200 g cherry tomatoes, halved
- 4 baby artichokes, small and sweet
- ½ lemon, juiced
- 1 tbsp extra virgin olive oil
- 4 sashimi quality scampi (see Note), shells and intestinal tract removed
- a few acidic salad leaves, such as baby sorrel or celery leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Resting time overnight
You will need to begin this recipe 1 day ahead.
Dice the prosciutto and toss in a large saucepan over low heat for at least 30 minutes, until the fat starts to melt. Add the celery, carrot, onion and cherry tomatoes, cover with 1.5 litres (6 cups) water and simmer gently for 1 hour. Set aside to cool, then rest in the fridge for 24 hours.
The next day, remove the fat from the top of the stock, warm, strain and save for another use. Warm the stock gently until just melted enough to strain. Filter the prosciutto stock through a fine strainer, saving the proscuitto for another use (such as a tortellini filler). For a very clear stock, filter through a paper-towel lined sieve, changing the paper when no more stock comes through. Place the strained stock in a saucepan and reduce for about 2 hours over low heat until about one-third of the volume, about 300 ml.
Meanwhile, cut the top one-third off the artichokes, and remove the leaves until you reach tender leaves. Peel the base and stems. Place artichoke hearts in a saucepan and cover with cold water. Add salt and pepper, lemon juice and olive oil, bring to a boil then remove from heat. Leave artichokes to rest in their water for 2 hours. Drain and cut in half and remove the choke with a small teaspoon.
In serving bowls, place the artichokes in the centre with the raw scampi, and pour the hot prosciutto infusion on top. Garnish with a few acidic salad leaves.
• San Daniele prosciutto is quite expensive, so halve the prosciutto stock recipe if cost is too high. Also reduce the liquid in a smaller saucepan if halving recipe. Buying proscuitto in a single piece is sometimes cheaper than sliced. If preferred, the scampi can be cooked in a frying pan with butter over medium-high heat until just cooked through. Sashimi-quality scampi is available from selected seafood suppliers and will need to be ordered ahead.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.