When I worked in Italy my mum used to prepare me a packed lunch in a box which often included a salad too. You see, the term "mammone" can often be referred to girls too. It was all very normal in Italy. If my colleagues knew that my mum was the one slaving in the kitchen early in the morning to cook a meal for me they would just think "viva la mamma!".
We Italians love our mamma and of course, bless her, she is the one who cooks for us, does the washing and ironing even when we are a little too grown up for that.
When I moved to the UK and told my English friends that my mum would make me a packed lunch and much more for me at the grand age of 27 they just did not believe me. "Why did you not make it yourself? You are not a child anymore!". And indeed, I probably was still a child. Italians can be children for a long time!
So here it is my mamma's glorious prawns and rocket salad which now, if you want to know, I do manage to make myself 🙂
If you fancy a picnic and want to take it with you to eat later it is better to add the dressing to the bottom of the container and stir well just before eating.
- Prep Time : 20 minutes
- Cook Time : 5 minutes
Wash and chop the fennel finely
In a pan, stir fry the garlic for a minute with 2 tbsp of olive oil
Add the chopped chilly to the pan. Shell the prawns and stir fry them with the garlic and the chopped fennel for about 3 minutes turning them on both sides. Add salt and pepper. You need to cook them until they get pink in colour
Put the rocket on a plate and chop the cherry tomatoes in halves
Now put the cooked prawns over the rocket and the tomatoes and sprinkle them with olive oil and a touch of balsamic vinegar
Enjoy warm or cold with some rustic bread and a glass of white wine like Pinot Grigio!
As I have used fennel I am entering this to Karen's Cooking with Herbs challenge.