Panino con i Gamberi

History

Along the Venetian lagoon and the Adriatic coast of northern Italy, fresh seafood has always been the heart of the local diet. The cicchetti tradition of Venice — small snacks served in bacari (wine bars) — gave rise to prawn-topped bread bites that evolved naturally into a sandwich form along the coast. Sweet, briefly poached or griddled Adriatic gamberi (prawns), dressed simply with lemon juice, good olive oil and a light mayonnaise, tucked into a crusty michetta or rosetta roll, became a staple of seaside kiosks and fish market stalls from Venice to Rimini. Light, briny and deeply evocative of the Adriatic coast.

Ingredients

• Crusty michetta or rosetta roll
• Fresh Adriatic prawns (gamberi)
• Lemon juice
• Extra virgin olive oil
• Homemade or quality mayonnaise
• Fresh flat-leaf parsley
• Fresh dill
• Salt and white pepper
• Rocket (arugula) leaves

How to Make

1. 1Peel and devein the prawns, leaving tails on for presentation if desired.
2. 2Poach briefly in salted water with a squeeze of lemon for 2–3 minutes, or griddle in olive oil until just pink.
3. 3Dress with olive oil, lemon juice, chopped parsley and dill; season with salt and white pepper.
4. 4Mix a little lemon zest into the mayonnaise.
5. 5Split the crusty roll and spread the lemon mayo on both sides.
6. 6Layer rocket leaves on the base, pile the dressed prawns on top, and close the roll.
7. 7Serve immediately with a wedge of lemon.

Known for it

• Rosticceria GislonCalle de la Bissa, 5424/A, 30124 Venezia VE, Italy