Chilli & Lemon, pancetta and Prawn tramezzini

Name: Chilli & Lemon, pancetta and Prawn tramezzini
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 large prawns, peeled and deveined; 1 red chilli, finely chopped; Zest and juice of 1 lemon; 2 tbsp extra virgin olive oil; Salt and pepper, to taste; 8 slices rolled pancetta; 8 slices soft white bread (preferably without crusts); 1 tbsp fresh parsley, chopped (for garnish); For the herb mayo: 6 tbsp mayonnaise; 1 small garlic clove, finely minced; 1 tbsp lemon juice; Zest of 1 lemon; 1 tbsp capers, rinsed and chopped; 2 tsp chives, chopped; Salt and pepper, to taste

With

Silvia Colloca

SERVES

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Ingredients

12 large prawns, peeled and deveined
1 red chilli, finely chopped
Zest and juice of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper, to taste
8 slices rolled pancetta
8 slices soft white bread (preferably without crusts)
1 tbsp fresh parsley, chopped (for garnish)
For the herb mayo: 6 tbsp mayonnaise
1 small garlic clove, finely minced
1 tbsp lemon juice
Zest of 1 lemon
1 tbsp capers, rinsed and chopped
2 tsp chives, chopped
Salt and pepper, to taste

Method

Crisp the pancetta: heat a frying pan over medium heat with a little olive oil, add the pancetta slices cooking them flat. Fry for 2-3 minutes on each side until super crispy and golden brown. Remove from the pan and set aside to drain on paper towel.
Cook the prawns: in the same pan with the pancetta fat still in it, add the olive oil and heat over medium-high heat. Add the prawns and cook for 2-3 minutes on each side until they turn pink and opaque.
Add the chopped chilli, pinch of salt, and a squeeze of lemon juice to the prawns, stirring to coat them. Season with salt and pepper to taste, then remove the prawns from the pan and set aside to cool slightly.
Make the herb mayo: in a small bowl, combine the mayonnaise with chopped capers, chives, crushed garlic, lemon juice, and lemon zest. Mix until smooth. Add salt and pepper to taste.
Assemble the tramezzini: lay out slices of bread on a clean surface. Cut off the crust and flatten the bread slightly. Spread the herb mayonnaise on both sides of the bread.
Place a few prawns on one slice of bread, followed by two crispy slices of pancetta.
Top with another slice of bread to create a sandwich. Press the sides to enclose the filling.
Cut the bread diagonally in half and repeat.

Silvia Colloca

Silvia Colloca is an Italian-born food writer, opera singer, TV producer and host. She has authored seven cookbooks, including Silvia’s Cucina, Made in Italy, La Dolce Vita, Love, Laugh, Bake!, Simple Italian (2024), and The Italian Homecook (2025), all published by Penguin.

Silvia’s most recent television work is Silvia’s Italian Masterclass (Channel 10), with its latest season airing in October 2025. The series is currently funding for Season 4. She has also appeared as a special guest on SBS’s Mastermind in 2025. Her earlier TV credits include the SBS Food series Cook Like an Italian, which has screened internationally across three seasons, as well as Made in Italy with Silvia Colloca (SBS), filmed on location in the Le Marche and Abruzzo regions and earning her a 2015 TV WEEK Logie Award nomination for Best New Talent. She also co-wrote, co-produced and hosted the ABC prime-time series Silvia’s Italian Table in 2016.

Outside of food and television, Silvia has enjoyed a career as a celebrated opera singer and actress. In 2022, she released her debut solo classical album with Universal Music, which topped the Classical Charts for over 20 weeks. That same year, she performed with Andrea Bocelli at his Sydney concert, a once-in-a-lifetime experience.