Recipe by Thorsten
Prawns in a delicious combination with a bean puree and onions cooked in red wine.
Onions in Red Wine
- 6 small onions (about 2/3 pounds)
- 2 cups red wine (or a bit more)
- 2 tablespoons aceto balsamico (red)
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick (about 2 inches long)
- 1 tablespoon honey (or to taste)
- salt and pepper
- 2 (15 ounce) cans cannellini beans
- 1 sprig rosemary (about 4 inches long)
- 1 sprig rosemary (about 2 inches long, only leaves)
- 1 garlic clove
- 2 -3 tablespoons olive oil
- salt & pepper
- 2 lbs prawns (in shell)
- olive oil
Directions See How It's Made
- ONIONS: Peel onions and cut into thin slices.
- Put onion rings into pot with red wine, aceto balsamico, bay leaf, cloves and cinnamon and bring to a boil. Then let cook on low heat for about 45 minutes.
- In the end the onions should be very soft and the fluid should be boiled away. If onions not tender after 45 minutes add some more wine.
- When onions are soft and tender add honey and salt and pepper to taste. Keep warm until serving.
- BEANS: Meanwhile put canned cannellini beans into a pot with the fluid. Add garlic and rosemary sprig and warm up on low heat. Should take about 15 minutes.
- In the end the beans should be tender, but they should not fall apart. When beans are tender pour off through a sieve, but remain some of the fluid.
- Put beans into a food processor and add rosemary leaves. Add olive oil and puree until smooth. If still too dry add some of the cooking fluid. Keep warm until serving.
- PRAWNS: Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil.
- Add prawns in shell and cook for about 6-8 minutes or until prawns are done. If you prefer peeled prawns cook them for about 4-6 minutes only.
- SERVING: on a preheated serving platter arrange the bean puree, the onions and prawns. Drizzle some olive oil over the puree and prawns. And salt prawns slightly.