Yield: 8 servings
Prep Time: 1 hour
Wine Suggestion: Columbia Valley Pinot Gris, Horse Heaven Vineyard Sauvignon Blanc
8 oz orzo pasta, cooked and cooled
4 medium-sized tomatoes seeded and finely diced
¼ cup extra virgin olive oil
2 anchovy fillets, drained and finely chopped (optional)
2 cloves garlic, finely chopped
½ tsp hot red pepper flakes
12 Kalamata olives, pitted and coarsely chopped
2 Tbs capers
½ cup fresh Italian parsley leaves, chopped
1/4 cup fresh oregano and basil, chopped
Kosher salt and pepper, to taste
Prawns, recipe to follow
Toss together ingredients in a large bowl. Serve cold or at room temperature.
Olive oil
16 medium raw prawns, tail-off, peeled and de-veined
Pinch of crushed red chili peppers
3 cloves garlic, minced
Kosher salt & pepper, to taste
Juice of 1/2 lemon
Heat a medium saute pan over high heat. Add enough olive oil to lightly coat the bottom of pan; add prawns, chili and garlic. Saute until prawns are cooked through. Season with lemon juice, salt and pepper; transfer to bowl and set aside to cool.
