Pitted Giant Green Olives Casareccio bread Giant Prawns Garlic clove Carrot Stick Celery Salt to taste Onion to taste Extra virgin olive oil to taste
100 g 300 g 8 1 1 1 enough enough enough
A firm and juicy olive, highly valued for its consistency and delicious flavour. They are ideal as a snack or with aperitifs. In the kitchen, they are used with mixed and green salads, or with vegetables served cold or braised, or flavoured with oregano, thyme, celery, paprika and garlic like in the Greek culture.
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.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......