G 320 /
G 360 /
PRAWNS WITH HEADS AND SHELLS
TO TASTE /
100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OILFind out more
Shell the prawns, also removing the heads and tails.
Cut them along the backs, remove the digestive cord and throw it away.
Rinse the tails, heads and shells under the tap and then put them in a saucepan. Cover with water, add the shallot - keeping some back to fry later - and a little salt and stew slowly for at least 40 minutes.
Filter the stock and set aside, keeping it warm.
Heat a non-stick frying-pan, add organic extra-virgin olive oil and the chopped shallot, fry gently and add the fregola pasta.
Toast the pasta for a moment then cover with the fish stock. Gradually add more stock as it dries out, until the pasta is cooked. Add salt if necessary.
In the meantime, fry the prawns in organic extra virgin olive oil in another frying-pan.
Once the pasta is cooked, turn off the heat, dribble with oil and leave to stand for a couple of minutes.
Transfer the pasta to the plates, sprinkle with the coarsely chopped chives and complete with the prawns.
Una Streghetta in Cucina
Torn between fashion and cooking, She loves preparing recipes that are fast but chic to transform even the simplest recipe into a gourmet delicacy.