Prawns and agretti with ginger sauce It is a light and nutritious fish main course, easy to make, which is prepared in spring when these vegetables are in season.
Also called friar’s beard, the agretti must be well cleaned of the earth – it takes a little patience to clean them, but their taste will repay you for the effort – and then they are boiled. In this recipe we used them to accompany some pan-fried prawns and we seasoned everything with a sauce prepared with ginger, orange, butter and honey.
Also discover these recipes: Sole fillets in butter with agretti,Calamari and agretti, Soufflé with herbs and prawns, Starch rice with agretti and sea bass, pre-sport recipe, Cannelloni with monk’s beard, Linguine with perch and friar’s beard.
The name suggests it: the panfocaccia it is a combination of bread and focaccia characterized by a soft interior and a thin, crunchier crust on the outside and which is usually enjoyed accompanied by curedmeats and cheeses.
In this recipe we used it ready-made, in the wholemeal version, and we cut it into very thin slices which we greased with oil and toasted in the oven. We thus obtained some crispy sheets that we stuffed with ricotta with herbs and lemon and raw ham for a truly delicious appetizer.
Also discover these recipes: Focaccia with vegetables and cheeses, San Daniele ham, focaccia, apricots and burrata, Focaccia stuffed with ham and artichokes, Focaccias with smoked ham and kiwi.
Cut the cherry tomatoes in half, arrange them on a baking tray, season them with a pinch of salt, icing sugar, a drizzle of oil and a clove of garlic and cook them in the oven at 200°C for 30 minutes. You will get confit cherry tomatoes; blend them with an immersion blender.
Step 2
Cut the bread crumbs into cubes no larger than 5 cm and toast them in the oven at 180°C for 10 minutes.
Step 3
Blend the celery and onion cut into pieces with 250 g of oil in a blender until you obtain a smooth mixture. Pour the mixture into a large saucepan and cook it for 3-5 minutes, like a normal sauté. Add the toasted bread cubes, mix everything together and cook over a low heat for 10 minutes. Then add the peeled tomatoes and the blended confit tomatoes, season with salt and continue cooking for approximately 1 hour and 20 minutes, over a delicate heat, stirring occasionally to prevent the porridge from sticking to the bottom of the pan.
FOR THE CLAMS
Step 4
Heat 30 g of oil in a pan, flavor it with a clove of garlic and 4-5 stalks of parsley; leave to brown, then add the clams, previously purged in water and salt; let them heat up, add the white wine, then cook them open over high heat. Shell the clams and filter the cooking liquid, then season them with a spoonful of chopped parsley.
Step 5
Distribute the hot tomato soup onto the plates, placing the clams with their sauce on top.
Recipe: Sara Foschini, Photo: Davide Maestri, Styling: Beatrice Prada
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