Ingredients for 4 people
800 g Gnocchi di patata (linea oro)
8 king prawn tails
200 g fresh porcini mushrooms
40 g chopped onion preserve (cipolla maturata)
sweet paprika to taste
125 g beer
8 courgette flowers
50 g extra virgin olive oil
50 g tomato sauce
Procedure
Cut tomatoes in half, bake them at 100°C for 2 hours, flavoured with a garlic lozenge and thyme sprigs. Then, proceed with normal tomato sauce. Clean king prawn tails and cut into small pieces leaving shell attached.
Clean porcini mushrooms by removing dirt, pat them with a damp rag and dice. Break the courgette flowers into strips with your hands. In a pan, pour extra virgin olive oil, heat and add king prawn pieces.
Brown, add porcini mushrooms and chopped onion preserve. Sprinkle with beer and flavour with paprika. As soon as all liquids have evaporated, add tomato sauce and season with salt and pepper. Sauté courgette flowers with extra virgin olive oil and set aside.
Cook Gnocchi di patata in boiling salted water for about 1 minute, drain and mix with sauce.
Arrange Gnocchi di patata in a soup dish and dress with sauce. Garnish with sautéed courgette flowers.
Carlo Bresciani advanced training chef – fic.
