Cut the tomatoes in half, roast them in the oven at 100 °C for 2 hours, flavored with garlic slices and thyme sprigs. Then proceed with a regular tomato sauce.
Clean the prawns and cut them into chunks, keeping the shell on. Also clean the porcini mushrooms by removing the dirt with a damp cloth and cut them into cubes. Tear the zucchini flowers into strips with your hands.
Heat a pan with EVO oil and add the prawn pieces. Sauté, then add the porcini and matured onion. Deglaze with beer and season with paprika. Once the liquids have evaporated, add the tomato sauce and adjust with salt and pepper. Sauté the zucchini flowers separately with EVO oil and set aside.
Cook the potato gnocchi in boiling salted water for about 1 minute, drain, and mix with the sauce. Arrange the potato gnocchi in bowls and top with the sauce. Garnish with sautéed zucchini flowers.
Carlo Bresciani, advanced training chef instructor – fic.
