Gamberi Gratinati: juicy gratinated Carabineros with lemon and parsley

Looks simple. Is simple. But what an amazing great taste.

Cut the belly side of 4 big carabineros, (the Cadillacs under the gamba’s, about €9 a piece but worth it), fold them open, rinse under the tap and remove the intestine 

Blend 70g fresh breadcrumbs, a handful or two hacked parsley, 1 hacked red chili, 1/2 clove of garlic, 2 tsp lemon zest and 3 tbsp extra vergine olive oil into a coarse mix.

Pre-heat the ovengrill to 230°C

Fill the prawns with this mix and press firm with a finger.

Put them in an oven dish on their sides and grill for 4 mins, turn them on their other side and grill for another 4 mins.

Serve with lemon parts, don't be fussy and eat them with your hands

Can be done with tiger prawns of course, more prawns for your money)

(Here Silivia Colloca's recipe in Dutch)