The focus of this recipe is the star of the dish in the above picture, that being the Langostino’s that are wrapped in Serrano ham. You can use Prosciutto or even bacon for the matter but I personally like the dish with the thin sliced cured ham for a couple of reasons. One it is much leaner than a bacon and the complex flavors in the thin sliced cured ham just add a great level of flavor to the dish. Another benefit of the thin sliced cured ham is when you cook it as a wrap, it tightens up around the seafood and creates a very nice tight package for serving.
The basil wrap gives the dish a brightness and I think help bring out the flavor of the seafood, as the meat wrap can dominate the flavor and hide the seafood.
A new addition to this recipe is the Mozzarella stuffing in the seafood. It is a nice addition though and one that you should at least try. What it does is add yet another flavor profile as well as texture. When you bite into the seafood you first taste, in this case, the Serrano Ham, (which on it own is wonderful), then the basil comes next like an introduction to the seafood. Then you taste the sweetness of the Langostino, (prawn), followed by a creaminess that the Mozzarella provides.
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