Shrimp with mixed salad leaves
Ingredients for 4 people:
120 g Belgian endive
120 g Valerian leaves
12 button mushrooms (champignon)
80 g bacon
16 cherry tomatoes
Extra virgin olive oil
Salt and pepper
Remove the heads and shells from the shrimps and remove the black bag from inside the pulp. Marinate them in oil, salt and pepper.
Wash the Belgian endive and season with a little oil; cut the tomatoes in half and toss them in a non-stick frying pan for a few minutes.
Clean the mushrooms, slice them and cook them in a frying pan with oil, shallots, salt and pepper.
Cook the prawns in the frying pan for a few minutes; in the meantime, clean the basil and separate the leaves, then cook in boiling water for a few minutes, drain and immerse immediately in cold water.
Squeeze the basil to remove all the water, then whizz it in a blender with a little oil to produce basil oil.
Cook the slices of bacon in a frying pan and then serve the dish by putting the components together as desired.
Credits Italian Chef Cooking School. Ph. Adriano Mauri
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