¾ pound prawns (or langoustines) ¾ pound porcini mushrooms 3 ½ tablespoons butter 3 ½ tablespoons extra virgin olive oil ½ cup white wine 2 tablespoons + 2 teaspoons brandy 2 garlic cloves 1 sprig parsley 1 egg yolk 2 tablespoons heavy cream 1 cup grated Parmigiano Reggiano freshly grated nutmeg to taste salt and pepper to taste For sauce: 2 tablespoons flour 1 tablespoon butter 1 cup milk 1/3 cup grated Parmigiano Reggiano salt and pepper to taste
To prepare the sauce: Melt butter in a pan over medium heat. Stir in flour.
Add milk gradually, continuously whisking or stirring with a wooden spoon. Bring to a boil then remove from heat.
Add grated Parmigiano Reggiano, whisking until completely melted.
To prepare the prawns: Melt ¾ of the butter in a large pan over medium heat. Add a clove of garlic. Remove when brown, then add prawns to same pan.o
Add wine and allow to evaporate. Season with a pinch of salt, pepper and freshly ground nutmeg and mix well.
Add brandy and simmer for a few minutes until evaporated. Remove from heat and set aside to allow flavors to incorporate. Remove head from prawns and remove shell by cutting the underside and removing meat by sliding finger along shell.
To prepare the mushrooms: Wipe mushroom caps with a damp cloth to remove any impurities, trim stems and slice. Heat oil in a pan over medium heat. Add mushrooms, salt and pepper. Sauté until the moisture released by the mushrooms evaporates.
Add a clove of garlic and finely chopped parsley. Combine prawns, mushrooms, sauce, egg yolk, cream and grated Parmigiano-Reggiano. Spoon mixture into individual tins, greased with the rest of the butter.