Langostinos al horno

Scampi in saor is a traditional dish originating from Veneto. The dish is made with a technique called in saor, where fish or seafood is marinated in a mixture of onions, pine nuts, raisins, olive oil, white wine, and vinegar. Although sardines are the most common choice for saor, in this case the technique is used on large prawns. They are deveined, washed, dried, rolled in flour, fried in olive oil, and added to the onion sauce. The prawns are then covered and left in the fridge to marinate for at least 24 hours before consumption so that it soaks up the flavors. The dish is typically served as an appetizer.