TIME
0100 h
DIFFICULTY
high
TYPE
Second Courses
NUMBERS
4peoples



PREPARATIONS

Shell the prawns. Put the heads in a saucepan with a clove of garlic, onion, celery and carrot. Toast everything and add cold water to obtain a concentrated crustacean broth.
Toast the bread in a non-stick frying pan with a little oil. Place it in a pan and cover it with the concentrated broth. Cook on a low flame for about 15 minutes, adding more liquid if necessary.
Blend everything to get a smooth and velvety cream. Season with salt and pepper and add a drizzle of oil. Blend again for a few seconds and keep warm.
Cook the prawns on the grill and salt them. Serve placing at the base the bread soup, in the middle of the dish the prawns and the pitted giant green olives, add a drizzle of extra virgin olive oil.

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