Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 20 minuti |
Ingredients
| 150 g | shrimp tails |
| 8 fette | of loaf of bread |
| q.b. | sweet paprika |
| q.b. | salt |
| q.b. | pepper |
| q.b. | thyme |
| 125 g | Low-fat White Yogurt Sterilgarda |
| 1 | small glass of Cognac |
| 1 | shallot |
| 120 g | butter |
Preparation
- Clean the prawn tails.
- Chop the shallot into small pieces, melt 90 g of butter in a pan and brown it.
- Sear the prawns in the same pan for a couple of minutes on each side, adding paprika, salt, pepper, thyme and blending with Cognac, for a more aromatic and decisive flavour.
- Remove the shrimp from the pan, keeping some aside for the final garnish.
- Using a blender, blend the remaining prawns with the Sterilgarda Low Fat White Yogurt until you obtain a smooth mixture.
- Cut the sandwich bread with a star-shaped cutter.
- Melt the remaining butter in the pan used before and brown the bread stars on both sides, until toasted.
- Now spread the shrimp mixture and Sterilgarda Low Fat White Yogurt on the bread.
- Garnish the canapé stars with a shrimp and some thyme leaves.
Grate the courgettes into a bowl and place the grated stale semolina bread in another. Add the eggs, Sterilgarda Ricotta, grated Parmesan, nutmeg, salt, ...
Social Wall