Gluten-free sunflower with artichokes with peeled tomato sauce, prawn tartare and herbs 

Gluten-free sunflower with artichokes with peeled tomato sauce, prawn tartare and herbs 
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Time: 30 Minuti
Difficulty: Facile

Ingredients for 4 people:
500 g Sunflower with artichokes Gluten-free pasta from Venice
200 g red tomatoes, coppery
1 clove of garlic - 2 leaves of basil
400 g fresh shrimps
1 sprig of rosemary
2 thyme sprigs
Extra virgin olive oil
Salt up
ground black pepper

Procedure
First take the tomatoes and cut them from the bottom with a knife with a smooth blade and put them aside, in the meantime put a pot on the stove with water and bring to a boil, pour to cook tomatoes for about 15 seconds and drain them in a dish.
Always with the tip of a knife peel and remove the petiole,cut into 4 and remove the pulp.
Pour into a pan two tablespoons of abundant oil and add a clove of garlic, let it brown for a few seconds on a gentle flame and add the tomatoes together with the basil leaves, with half a glass of water, season with salt and cook over a moderate flame for about 10 minutes. After cooking time, blend the tomatoes with an immersion mixer, blend all the ingredients and pass the tomato cream to a fine mesh strainer. all in a saucepan.
Clean the prawns from the carapace and from the head, remove the gut to the back of the shrimp and rinse them well, wash the thyme and the rosemary that you have previously peeled and chop all very finely,add the chopped herbs to the prawns and beat with a knife to make the crustacean a mush, add salt, pepper and a tablespoon of oil and mix everything with a spoon.
Take a pot and fill it with some water to boil, add salt and cook the gluten-free sunflowers for about 4 minutes, drain them in a bowl and toss them with a little extra-virgin olive oil. Pour the hot tomato sauce with a ladle in a flat dish add 3 sunflowers each on each plate and with two spoonfuls of the quenelle, completed with a sprig of rosemary all.

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