Ponti Glaze with Balsamic Vinegar of Modena
600 gr prawns
1 clove garlic
1 head Belgian endive
4 tablespoons pine nuts
4 tablespoons raisins
extra virgin olive oil
salt and pepper to taste
Put the raisins in a small bowl and cover with cold water. Shell and devein the prawns. Brown the garlic in a pan, add the prawns, salt and pepper to taste and drizzle with Ponti Glaze with Balsamic Vinegar of Modena.
Remove the pan from the heat and cool. Set apart the heart and 12 bigger leaves of the Belgian endive and chop the rest.
In a bowl add chopped Belgian endive, zucchini cut into julienne strips, pine nuts, drained and squeezed raisins, prawns, and a drizzle of oil and stir.On the bottom of each serving dish, layer 3 leaves of Belgian endive, cover them with the prawns mix and serve.