Year 11 | 10 December 2019 | firstname.lastname@example.org
A summer taste for eating with the suggestions by the chef of "The Rampini Osteria" in San Giuliano Milanese (Italy)
Preparation time: 30 '
Cooking time: 30 '
Degree of difficulty: medium
Ingredients for 4 people
16 fresh prawns
1 liters of courtbouillon
4 spring onions cut into thin rounds
20 black olives
20 green olives
2 roasted red peppers
3 tomatoes, boiled, peeled and cut into slices
20 capers desalinated
8 basil leaves
Juice of 1 lemon
5 cl of olive oil extra virgin olive oil
half a clove of garlic finely chopped
salt and pepper
For the courtbouillon:
Shell the shrimp tails and toast with two tablespoons of extra virgin olive oil. Soak with water and add half a carrot, half a white onion, half a stalk of celery, two bay leaves and peppercorns.
Boil for 15-20 minutes and go to pass.
Cook the prawns for 5 minutes in courtbouillon already prepared.
Boiled onions in a little salted water and then drain.
Heat the extra virgin olive oil in a pan with garlic. Make you a minute to wilt the onions, peppers, pitted olives, capers and tomatoes and finally a few basil leaves.
Remove from heat and acid with some 'lemon juice, salt and pepper.
Pour the whole in the center of the plate, laid the queues warm the prawns and garnish with the rest of the basil.
by Lino Gagliardi
03 august 2009, Food Notes > Cooking recipe