PRAWNS GUAZZETTO

Ingredients · Prawns: 1.3 lbs (600 g) - (12 pieces)
· Peeled tomatoes: 14 oz (400 g) - (cherry tomatoes)
· Water: 1 cup (200 g)
· Brandy: ¼ cup (50 g)
· Il Cavallino Bio Extra virgin olive oil: 2 ½ tbsp (30 g)
· Garlic: 1 clove
· Fresh chili pepper: 1
· Parsley: to taste
· Fine salt: to taste
· Black pepper: to taste

Preparation To prepare the prawn guazzetto, start by cleaning the prawn: Remove only their outer shell and take out the dark vein (the digestive tract) by pulling gently with the blade of a knife or toothpick. Leave the head and tail attached and place the prawn on a tray.
Take the fresh chili pepper, remove the inner seeds, and cut it into thin strips. Heat the olive oil in a frying pan, add a whole peeled clove of garlic and the sliced chili pepper.
When the oil is hot, place the prawns in the pan alongside one other without overlapping, brown on both sides for a minute, then douse with the brandy. Tilt the pan so that the liqueur catches fire and let it flambé until the flame goes out on its own. Add the peeled cherry tomatoes and dilute the sauce with water. Season with salt, cover with a lid, and continue cooking for about 4-5 minutes. Using tongs, remove the garlic clove, then crush some of the cherry tomatoes with a fork and continue cooking the prawns for another 10 minutes.
Wash, dry, and finely chop the parsley. Once cooked, turn off the heat, garnish the prawns with the parsley and serve the dish piping hot.