Fabio Viviani cooks Italian cuisine.

 

On April 6, a magnitude 6.3 earthquake shook central Italy, leaving almost 300 dead and 28,000 homeless, and triggering several strong aftershocks. The earthquake was the worst to hit the region in nearly three decades. The American Red Cross is helping survivors and their communities recover from this devastating disaster.

Bravotv.com will be rolling out a new video and recipe each day, for 16 days, of Chef Fabio Viviani preparing dishes derivative of the region affected by the earthquake.

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Day 16: Gamberoni In Camigia – Pancetta Shrimp with Gorgonzola - 4 servings

For the Jumbo Shrimp
4 Jumbo Prawns
4 oz Crumbled Sharp Gorgonzola or Blue Cheese
8 oz of thinly sliced Italian Pancetta 
Fresh ground Pepper and salt
1/2 Cup of Balsamic Vinegar
1/2 Cup of Corn Syrup
Garlic

Preparation:
Peel the shell of the Prawns and take the head off but leave the tail on, devein them and cut open the back with a sharp knife an incision from the head to the tail, season with fresh ground pepper on both sides.

Using the palm of your hand press some of the crumbled Gorgonzola and shape it like a little bug (has to fit in the incision in the back of the Prawns).

Starting from the tail of the Prawn wrap the pancetta around the whole body finishing with the Head side, press the Prawn by closing your hand around it so the Pancetta will stick to the body and set aside in the refrigerator. Grill the Shrimp till you have a nice crispy pancetta around the outside.

Place the Balsamic in a Sauce pan and reduce to half, add the corn syrup and keep cooking for another 5 minutes, turn it down and let cool, you have now your Balsamic glaze.

For the Baby Spinach
1 Lbs of fresh Baby Spinach (the baby spinach has more tender leaf than a regular spinach)
3 Cloves of Garlic smashed with the side of a Knife (once cooked you can remove them)
Salt and fresh Ground Pepper
2 Tablespoon of Extra Virgin Olive Oil

Preparation:
Heat the Oil and add the Garlic till golden brown (3-4 minutes), add the Spinach and stir till they are wilted but not completely mushy (5 minutes), add salt & Pepper. Serve beneath the grilled shrimps, drizzle balsamic glaze on top.