Scampi courgette coated
Instructions
07602 ZUCCHINI CANNELLONI with 4 PERSONS INGREDIENTS PRAWN scampi, 12 2 medium Zucchini, 50 g of butter, a bunch of ' beard ' by friars, half a red pepper for garnish.
For the sauce: 1 bunch of basil, 1 dl of fish fumet (stock) 2 firm ripe tomatoes, shallots, 1 1 tablespoon extra-virgin olive oil, 50 g butter, salt, pepper.
PROCEDURE Prepare the sauce by wither the chopped shallots with the oil, add the tomatoes, semi private and chopped.
Cook lively focus for 5 minutes, add the fish and cook for another 10 minutes.
Pass through a sieve, then dry it a little longer, if necessary, add the butter into pieces with the sauce.
Clean the prawns and let Blanch in boiling salted water for a few minutes.
In another pot of salted water then scald the slices of Zucchini and the ' beard ' dei frati and the pepper for a few minutes.
Drain and dry the vegetables on a cloth.
Wrap each prawn into a slice of Zucchini.
Spread the sauce over each dish; lay the zucchini cannelloni and scampi and decorated with the ' beard ' dei frati and the pepper cut into small diamonds.
