Code di gamberoni ‘a la nage’ (Prawn and white wine soup)

Gavin Victor
400 g whole frozen prawns
30 g butter
1 onion, thinly sliced
1 carrot, sliced
200 ml white wine
200 ml water
200 ml cream
1 g saffron (optional)
salt and milled pepper to taste chopped parsley to garnish

Defrost prawns in cold water. Separate tails from heads and peel, then refrigerate, tails. Melt butter ina saucepan until bubbling, and prawn heads and cook until they become pink. Add sliced onion and carrot andcook over low heat until vegetables soften. Add white wine and water and cook for 1 1/2 hours. Strain resulting broth and pour back into a clean saucepan. Add cream andcook, uncovered, until soup is reduced to saucelike consistency. Add saffron diluted in a little water, then season. Add prawn tails 2 minutes after serving. Serve garnished with finely chopped parsley.
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