Poppy seed-crusted tench
Top chef Lukas Nagl serves local tench with creamy cucumber vegetables, chilli, and grilled...
Gambas al Pil Pil with chili-garlic oil
This Portuguese classic is something like the ultimate shrimp recipe.
Ingredients: 6 servings
| Ingredients | ||
|---|---|---|
| 18 | large red prawns, with heads | |
| 12 | cloves garlic | |
| 10 | tablespoon(s) | olive oil |
| 3 | dried chili peppers | |
| 60 | ml | dry white wine |
| Salt | ||
| Parsley, chopped | ||
Preparation
Peel the prawns, leaving the tails intact, and remove the heads. Squeeze the heads over a fine sieve to extract the flavorful juices and set them aside.
Peel the garlic and slice it thinly. Heat the olive oil in a wide pan, add the garlic, and fry over medium heat until golden. Do not let it get too dark, as it will turn bitter.
Add the prawns, season with salt, and add the coarsely crushed dried chilies. Fry over high heat for about 2 minutes, turning once. Remove from the pan and keep warm.
Deglaze the pan with the white wine and let it reduce vigorously for about 2 minutes. Mix the reserved prawn juices with a little olive oil to form a light emulsion, then stir it into the pan off the heat.
Finish with freshly chopped parsley, return the prawns to the pan, and toss briefly in the hot sauce.
Transfer everything to a preheated serving dish and serve immediately—ideally with plenty of crusty white bread to soak up the delicious sauce.
| Ingredients |
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Tip:
Falstaff wine recommendation
Riesling Ried Nussberg 2024
Weingut Werner Grolly ObermarkersdorfAs the Salon winner 2025, this Riesling impresses with cool freshness and clear fruit. Citrus and white peach define the aroma, while on the palate it is crisp, lively, and mineral-driven—its bright acidity making it the perfect match for gambas al pil pil.
