This is a recipe that chef Filippa made for us at her restaurant in Messina. Her daughter came up with the idea to wrap the king prawns in spaghetti, they loved how it tasted and have been making it ever since. Of course she lives right on the coast of Sicily and has the best of the fresh catch to cook everyday.
Fresh thick spaghetti
Papa Vince Extra Virgin Olive Oil (EVOO)
Clean the king prawns but leave the head & tail on.
Dust the fresh spaghetti with semolina flour and then tie a few strands around the prawn. Roll the prawn package in the flour again.
Heat the Papa Vince EVOO in a non stick frying pan until very hot. Add the prawns and fry gently for a few minutes until thoroughly cooked through.
Serve & enjoy - the spaghetti makes the king prawns nice & crunchy!
Chef Filippa says in the video that Extra Virgin Olive Oil is the oil that can heat to the highest temperature without becoming toxic and that's why Papa Vince Extra Virgin Olive Oil is perfect for this recipe. We checked out her claims with the OliveOil Times, you can read it here for yourself.
This is a typical dish from Messina which incorporates so many of the fresh ingredients of Sicilian cuisine. Recipes in Sicily vary so much by cities and regions and Vitina told me that despite visiting her family in Sicily so many times, this was the first time she ever experienced this dish. Her family is from the Eastern side and the food is different! This is a very popular recipe and is a creative way to make an eggplant spaghetti sandwich covered in rich tomato sauce, cheese and fresh basil.