Shrimp soup with pitted taggiasca olives, mango in syrup and 'nduja
Ingredients to choose
For 4 people
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Whole fresh praws
16
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Mango in syrup
4 slices
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Pitted Taggiasca olives
a handful
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'Nduja
50 gr
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Celery, carrot, onion
50 gr
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White wine
1 glass
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Parsley
50 gr
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Bread
100 gr
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Butter
100 gr
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Extra virgin Olive Oil
to taste
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Salt and Pepper
to taste
How to prepare it
60 min
- Clean the prawns and set the head and shell aside.
- Peel and roughly chop the celery, carrot and onion.
- Heat the butter in a pan and toast the prawn shells and heads well, crushing them with a fork.
- Add the vegetables and parsley stalks, and deglaze with white wine. Cover with cold water. Let simmer for 40 minutes after boiling. Strain and reduce.
- Arrange the taggiasca olives on a baking sheet, and bake at 100 degrees for 20 minutes. Remove them when they begin to dry out.
- Cut the bread into cubes and toast them with the 'nduja cream and a drizzle of oil. Set aside.
- Cut the sliced mango into a tartare. Season with chopped fresh parsley and dried olives. Arrange in the center of a deep dish.
- Fry the previously seasoned prawns in a pan for 2 minutes and arrange them on the plate around the mango and olive tartare.
- Pour the shrimp bisque and decorate with the bread croutons and ‘nduja.
