Potato and shrimp and "mentuccia" gnocchi with a tomato, calamari and baby spinach, in a bran crespella

Potato and shrimp and "mentuccia" gnocchi with a tomato, calamari and baby spinach, in a bran crespella
 
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Ingredients

Ingredients
Method
 
  • For gnocchi:
  • 300 gr. potato
  • 150 gr. flour
  • 1 egg
  • 150 gr. prawns
  • Salt to taste
  • Mentuccia (Italian mint, if unavailable fresh mint will do) to taste
  • For bisque:
  • ½ onion
  • 4 "pomodorini" tomatoes
  • 1 carrot
  • Olive oil to taste
  • Sauce:
  • 100 gr. calamari
  • 100 gr. "pomodorini"
  • 10 gr. baby spinach
  • 50 gr. chopped prawns
  • Mentuccia to taste
  • Salt to taste
  • White pepper to taste
  • Crespella:
  • 100 gr. eggs
  • 200 gr. cream
  • 100 gr. flour
  • 100 gr. bran
  • Salt to taste
  • 1 tbsp butter
For the gnocchi:
Boil the potato with the skin on until soft. In the meantime, chop the prawns finely and simmer in a bit of olive oil with the mentuccia. Once the potatoes are ready, skin them, let them cool and add prawns, eggs, flour. Combine ingredients to form a dough. Roll into thin strips and shape the gnocchi. Place on a cookie sheet covered with wax paper coated with flour. Place in freezer.

For the bisque:
Chop and brown the onion and carrot. Add pomodorini, the prawn shells. Add white wine and let simmer until evaporated. Add one cup ice cubes. Let the liquid evaporate again and strain.

For the crespella:
Beat the eggs, add the bran and then the flour slowly, until the mixture is elastic, then add cream and salt. Warm crepe pan and add the butter a little piece at a time, preparing like a crepe. Place each crespella by laying it over a tea mug on a cookie sheet and putting it in the 150°C oven for ten minutes.

Garnish: Grill one whole prawn per plate, see picture.

Potato and shrimp and "mentuccia" gnocchi with a tomato, calamari and baby spinach, in a bran crespella

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This recipe comes from one of the young men who have trained to be chefs through the San Patrignano Foundation in Italy. He is currently gaining work experience at the "Vite" restaurant, near Rimini. Here we have a recipe which uses ingredients sourced from San Patrignano's own farms and from the Adriatic Sea nearby

Method


For the gnocchi:
Boil the potato with the skin on until soft. In the meantime, chop the prawns finely and simmer in a bit of olive oil with the mentuccia. Once the potatoes are ready, skin them, let them cool and add prawns, eggs, flour. Combine ingredients to form a dough. Roll into thin strips and shape the gnocchi. Place on a cookie sheet covered with wax paper coated with flour. Place in freezer.

For the bisque:
Chop and brown the onion and carrot. Add pomodorini, the prawn shells. Add white wine and let simmer until evaporated. Add one cup ice cubes. Let the liquid evaporate again and strain.

For the crespella:
Beat the eggs, add the bran and then the flour slowly, until the mixture is elastic, then add cream and salt. Warm crepe pan and add the butter a little piece at a time, preparing like a crepe. Place each crespella by laying it over a tea mug on a cookie sheet and putting it in the 150°C oven for ten minutes.

Garnish: Grill one whole prawn per plate, see picture.
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