A simple good idea to flavour your Mazara red prawn without screwing it up.      
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In Sicilian it’s called ‘ammaru russu’ because of its intense and bright red colour. This typical species of the Mediterranean is fished off shore at a depth between 600 and 1000 meters. Not everyone knows that depending on the shellfish’s dimension, you distinguish between 1st, 2nd, 3rd and 4th choice prawns. It’s particular because of its meat, which is savoury and tastes salty because of the water the prawn is fished in. How can you flavour the prawn and exalt its taste without screwing...
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