(using Lupetta Semi Dried Cherry Tomatoes)
Lupetta Semi Dried Cherry Tomatoes – 125g
Tiger prawns – 200g
Scallops – 200g
Sea salt – 2g
Cracked black pepper – 1g
Using wooden skewers place 5 prawns, 5 scallops and 5 cherry tomatoes then season lightly and grill to just cook the fish.
Serve with a Livornese sauce, parmesan crisps and Pane Rustico.
Lupetta San Marzano Tomatoes – 260g
Lupetta ’Nduja Paste – 20g
Olive oil – 25ml
Fresh sliced garlic – 25g
Julienne red peppers – 20g
Julienne green peppers – 20g
Julienne yellow peppers – 20g
Julienne red onion – 70g
Capers and juice – 45g
Cracked black pepper – 2g
Heat the oil, add the onion and sweat until soft, add the garlic and cook for 2 minutes.
Add the remaining ingredients and cook for 20 minutes simmering.