1ciabattaloaf, cut on sharp diagonal, into 1/2 cm thin slices
54.60 gm olive oil
Instructions:
For the aioli, tear the bread into small pieces and coat them in milk in a bowl. Let it sit for 5 minutes until the bread is soaked. Squeeze out excess milk from the bread pieces.
Mince the garlic in the food processor, then add soaked bread, egg yolks, lemon juice, and saffron. Blend well. While the processor is running, slowly pour in the oil until the mixture becomes thick and creamy. Finish by mixing in the salt.
In a large heavy saucepan, combine the wine, vinegar, sugar, and 3 cups of water. Bring to a boil over high heat and simmer for 15 minutes until reduced by one-third. Pour the hot liquid over the prawns in a large bowl. Let it sit for 15 minutes until cooled to room temperature and the prawns are cooked.
Heat a large heavy pot over medium heat and sauté the onions in oil until just tender, about 3 minutes. Add carrots and celery, cook until just tender for about 2 minutes. Then, add capsicums and cook until just tender, about 2 minutes. Remove from heat and mix the vegetables with prawns and pickling liquid. Let cool, cover, and refrigerate for at least 4 hours.
Prepare the barbecue for medium-high heat. Brush the ciabatta slices with oil, sprinkle with salt and pepper, and grill for about 10 minutes, turning occasionally until golden brown.
Pour off excess liquid from the escabeche, leaving some aside. Combine escabeche, coriander, and cucumber in a bowl. Season with salt and dress with reserved pickling liquid as desired. Serve with croutons and aioli. Enjoy immediately.