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Alessi cuisine
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Soup of small prawns, fennel flavoured,
viareggio style(Zuppetta di scampettini, al "finocchietto",
tipicamente alla viareggina)
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- 1 kg of small prawns
- a chopped mixture composed by:
5 garlic cloves
a segment of a small white onion
a small bunch of parsley
4 hot chili peppers, finely crumbled
500 grams of red tomatoes
4 slices of stale Tuscan bread
2 garlic cloves
1 glass of white wine
5 spoons of olive oil
salt
the chopped leaves of some small branches of parsley and fennel
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Take
a quite large (baking) tin, put the oil and the chopped mixture together
with the hot chili peppers and let brown, for 4-5 minutes, turning very
often, over a brisky heat. Bathe with some wine, let evaporate (4-5 minutes),
mix the tomatoes and put the obtained purée in the tin together with
the chopped mixture. Turn and mix very well this stuff, cook very slowly
for 10 minutes, then add the small prawns and, as usually, turn and mix
very well in the sauce, then cook for 12 minutes more over a low heat, then
switch off.
Toast the slices of bread, put them in the plates, rub them with garlic
(but just a little bit), and pour some of the hot prawn sauce in the plates
as to wet the slices of bread.
Then fill the plates with the prawns and serve without anything else, but
decorating with some leaves of parsley and fennel. |
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