8/12 prawns fresh
8/12 sea bass fillets
8/12 slices of bacon cut very thin
4 shallots (or 4 medium onions white)
1 handful of raisins
butter (at room temperature) and salt to taste
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Dry sparkling Millesimato
Carefully remove the prawns the carapace and the intestinal thread. Place on a pastry slices of bacon and each of these have before a sea bass fillet and then two prawns (tails), then roll up a bundle closing sides and staring with a couple of sticks of wood. Grease a baking dish and arrange the dumplings, add a few flakes of butter and let stand while preparing the sauce. Clean and wash the shallots (or onions), then chop. Soak the raisins in warm water. After about ten minutes to drain the raisins, squeeze (but preserve a handful for the final seal of each bundle) and place in a saucepan with a few pieces of butter by combining shallots (or onion) and cook, being careful not to burn up to to soften the shallots (or onions) and thoroughly soak the raisins (if necessary, add a few tablespoons of hot water). Place the baking sheet in the oven at 190 degrees and bake the dumplings for about ten minutes. Blend the shallots (or onions) and the raisins cooked. Serve the dumplings spraying with the sauce and decorating them with some raisins.