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Gamberoni gratinati al forno are a staple of Italian coastal restaurants, where large prawns are split down the back, spread with a fragrant mixture of breadcrumbs, garlic, parsley, and olive oil, then baked in a hot oven until the topping turns golden and crispy while the prawn beneath remains juicy and sweet. The technique is known as gratinatura - gratinating - and it is applied to everything from mussels to scallops along the Italian coast, always using the same fundamental combination of breadcrumbs, garlic, parsley, and the best olive oil available. A splash of white wine and a squeeze of lemon juice added to the roasting tray creates a light, flavourful sauce that mingles with the prawn juices during baking. The result is simple, elegant, and deeply satisfying.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
220 kcal
For 4 serving(s)
Per serving
Preheat the oven to 200°C (390°F). If the prawns are whole, use scissors to split each prawn down the back through the shell. Remove the dark digestive tract with a toothpick.
In a bowl, combine the breadcrumbs with the minced garlic, chopped parsley, a generous drizzle of olive oil, the lemon juice, salt, and pepper. Mix well until the breadcrumbs are moistened but still crumbly.
Arrange the prawns in a single layer in a shallow roasting dish, cut side up.
Spoon a generous amount of the breadcrumb mixture over each prawn, pressing it gently to adhere.
Pour the white wine and a drizzle of olive oil into the base of the dish.
Bake for 12-15 minutes until the breadcrumb topping is golden and the prawns are pink and cooked through.
Serve immediately from the dish with lemon wedges.
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