Polenta with scampi and chicory
Instructions
Take a soft polenta.
Meanwhile, wash and dry the chicory, cut into strips and place them in a large Salad Bowl.
In a pan heat the oil, Brown the garlic, delete it and add the prawns leaving them Brown for a few minutes to fire.
Sprinkle the pretzels, pepateli, wet your hair with the juice of half a lemon and add them to the chicory.
Stir.
When the polenta is ready pour it on prawns and chicory, wait a few minutes and serve.
Accompanying wines: Gavi, Tocai Friulano Collio DOC DOC, DOC Vermentino Di Gallura Capichera.
Ingredients and dosing for 4 persons
- 350 g of yellow flour
- 2 heads of red chicory salad
- 300 g of scampi
- 1 clove of garlic
- 1/2 lemon
- 2 tablespoons of olive oil
- Salt
- Pepper