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  • Not vetted for CNN

    • Posted March 1, 2013 by
    ebanreb
    Location
    France

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    Gambas de Taragona à la feuilletée de sofrito

    By ebanreb  |  Posted March 1, 2013  |  France
     

    Gambas de Taragona à la feuilletée de sofrito Recipe

     

    Ingredients:

    24 king prawns or crawfish of Taragona
    10 sheets of bay-tree
    4 coarse salt handles
    salt, pepper
    chervil
    Sofrito:
    4 tomatos
    1 sweet pepper
    1 pepper 1 onions
    50 G of chopped pinions chervil, parsley, chive
    2 C. with olive oil soup


    Instruction:

     

    The “sofrito” is quite simply a pruned tomato compote, to which you added onions, before booking it. Make boil very salted water, added with pepper and sheets of bay-tree. When it boils, plunge all the king prawns there at the same time. As soon as they take a color dew, withdraw them and plunge them in ice, to stop cooking. Divide them in two, empty the nonedible parts and the head. Seafood related websites: cocktail bellini | recette pigeon sauvage



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