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Prawn and Porcini Sformato

di Academia Barilla

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Prawn and Porcini Sformato
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Veneto




Ingredients for 4 people


¾ pound prawns (or langoustines)
¾ pound porcini mushrooms
3 ½ tablespoons butter
3 ½ tablespoons extra virgin olive oil
½ cup white wine
2 tablespoons + 2 teaspoons brandy
2 garlic cloves
1 sprig parsley
1 egg yolk
2 tablespoons heavy cream
1 cup grated Parmigiano Reggiano
freshly grated nutmeg to taste
salt and pepper to taste For sauce: 2 tablespoons flour
1 tablespoon butter
1 cup milk
1/3 cup grated Parmigiano Reggiano
salt and pepper to taste



Preparation 45 minutes preparation + 20 minutes cooking
1. To prepare the sauce: Melt butter in a pan over medium heat

2. Stir in flour

3. Add milk gradually, continuously whisking or stirring with a wooden spoon

4. Bring to a boil then remove from heat

5. Add grated Parmigiano Reggiano, whisking until completely melted

6. To prepare the prawns: Melt ¾ of the butter in a large pan over medium heat

7. Add a clove of garlic

8. Remove when brown, then add prawns to same pan

9. o Add wine and allow to evaporate

10. Season with a pinch of salt, pepper and freshly ground nutmeg and mix well

11. Add brandy and simmer for a few minutes until evaporated

12. Remove from heat and set aside to allow flavors to incorporate

13. Remove head from prawns and remove shell by cutting the underside and removing meat by sliding finger along shell

14. To prepare the mushrooms: Wipe mushroom caps with a damp cloth to remove any impurities, trim stems and slice

15. Heat oil in a pan over medium heat

16. Add mushrooms, salt and pepper

17. Sauté until the moisture released by the mushrooms evaporates

18. Add a clove of garlic and finely chopped parsley

19. Combine prawns, mushrooms, sauce, egg yolk, cream and grated Parmigiano-Reggiano

20. Spoon mixture into individual tins, greased with the rest of the butter

21. Bake 20 minutes in a preheated 350°F oven