QUARNAROIN PRAWNS DEEP FRYED IN HAZELNUTS FROM THE AVELLINO REGION, SERVED WITH WARM RICOTTA SEASONED WITH MARJORAM WITH NOODLES

Ingredients

• 160gr whole prawns
• 10gr finelt chopped hazelnuts
• 30gr sandwich loaf bread
• 2gr aromatic herbs
• 1gr salt
• 10gr extra virgin olive oil
• 40gr seed oil
• 15gr courgette
• 15gr aubergine
• 15gr carrots
• 3gr marjoram
• 15gr leeks
• 40gr ricotta

Cooking Procedures
Prepare the bread crumbs, crumble the sandwich loaf bread, add the chopped hazelnuts, salt and aromatic herbs.
Shell the prawns, firmly press in the bread crumbs and place in the refrigerator.
Julienne slice the vegetables, place in a frying pan with olive oil ,salt, pepper and marjoram and sauté.
Fry the prawns in seed oil and place on a paper towel to absorb the remaining oil.
Prepare the ricotta cream with a few drops of olive oil and marjoram whisk until it becomes creamy. Keep warm in a double boiler. Add apportion of the warm ricotta cream on a serving dish. Place the vegetables and then the fried prawns.