Crudo di gamberi rossi – raw red prawns, Sicilian style
Preparation
Why this wine?
Good to know
Tips & insights
- Use only absolutely fresh gambas from a trusted source, as they are served raw.
- Peel the gambas only just before serving and dress them with lemon, oil and salt so the flesh stays firm and glossy.
- Use the lemon sparingly: it should frame the sweetness of the prawns, not cook them as in a ceviche.
- Add the best olive oil and coarse sea salt flakes only at the end so texture and aroma stay clear.
- If you like, add a hint of orange zest or chervil for a fine, cool note.
Frequently Asked Questions
Which wine pairs with crudo di gamberi rossi?
The Prélude. Its cool, structured body wraps around the delicate sweetness of the gambas and keeps the salty freshness awake with fine fruit. Alternatively, the crystalline, citrus-mineral Caprice meets the iodine clarity of the raw prawns and gives the crudo a taut length.
How fresh do the gambas need to be for a crudo?
They must be absolutely fresh and suitable for eating raw. Buy them from a trusted fishmonger and use them the same day. Previously frozen product should be labelled sashimi-grade. Smell the product: it should smell clearly of the sea, never sharp.
How much lemon belongs on a crudo?
Only a few drops just before serving. Too much acidity starts to cook the protein, and the silky crudo turns into a ceviche. The lemon should frame the natural sweetness of the red gambas and stay in balance with the salt and the oil.
What goes as a side with the crudo?
Keep it simple: toasted country bread that soaks up the oil, and perhaps a few slices of fennel for freshness. This keeps the delicate, iodine clarity of the raw gambas at the centre, without robust sides overpowering the fine sweetness of the dish.
