Taste of the sea, taste of well-being and happiness! I love the flavors that nature gives us, especially the fish and its nutritional values. I remember every time my holidays in Greece, where small taverns grilled the crop right near to the water, and the area was filled with the smell of grilled fish and it gave you THAT sense of tranquility.
It reminds me of those wonderful sunsets and parties till dawn!
INGREDIENTS AND PREPARATION
4 king prawns
600 gr. Spaghetti no. 5
4 zucchini
80 grams of sunflower seeds
8 teaspoons basil sauce
Chopped fresh parsley
Salt and pepper
For the basil sauce
About 150 grams of fresh leaves
50 gr. parmesan
30 gr. pecorino
80 gr. pine nuts
1 clove garlic, peeled
extra virgin olive oil, plenty of
Salt and pepper
1 cube of ice to leave the beautiful green color
Process the basil, garlic and ice cube. Add the cheese, salt and pepper. Then diluted with extra virgin olive oil flush.
Cut the zucchini in lists, add salt and set aside for a quarter of an hour.
Fry them in a pan with a little olive oil until they change color.
In another skillet toast the sunflower seeds for a few minutes and set aside.
For the king prawn
Clean the prawns with the knife and discard the head. Now carve along the lengt starting from the side where you removed the head, continuing until the queue so that the shell remains intact. Pour a drizzle of extra virgin olive oil and prepare the grill pan (you can 'also prepare a brine, but believe me, the natural flavor is scrumptious).
Bring to boiling salted water for pasta and cook the spaghetti.
Now cook the prawns over high heat so that the meat is pretty crispy but not overcooked (ie 6-7 minutes)!
Decorate the plate as desired or as in the example :-) Enjoy!
No comments:
Post a Comment