Hello to all my friends! After a break dreamed / forced / deserved I came back.
for a new season of recipes, tips, food and trade jokes confidential.
I do not want to stay here to talk about my predicament, I want to give no more talk with a new prescription after 40 days of silence!
It is worth it ... I am very proud of This dish is really good and all the flavors and textures unite properly ... the crisp radicchio, sweet olives, the spicy shrimp that are marinated in a special North African sauce that I love: the harissa .
consistency resembles the classic tomato and a mix of chili, garlic, olive oil. Sometimes tomatoes and various spices such as cumin and coriander.
short, is a spicy pesto and you can use it as you want ... I can not help it.
's perfect for this dish.
Now judge for yourselves!
SPAGHETTI PRAWNS with ALL'HARISSA,
Gaeta olives and TREVISO CHICORY
Serves 4
400 g of spaghetti
12 prawns
120 g of Gaeta olives
200 g harissa
1 radicchio
1 / 2 cup of cognac
2 cloves garlic
extra virgin olive oil qb
parsley
salt
Preparation
prepare the marinade in a bowl of shrimp with harissa mixed with 4 tablespoons of oil and two cloves of garlic. Add the parsley and shrimp shelled and gutted them lose.
Let stand for 15 minutes.
Meanwhile, boil salted water and boil the spaghetti.
In a pan prepared a fund of two tablespoons of olive oil and garlic, let it sizzle and add all the rest of the marinade with the shrimp. Brown the bacon a minute per side, then blended with the cognac.
allowed to evaporate, it will create a sauce in which you must add the olives.
Turn off the heat and stir in the radicchio cut into pieces.
Drain the pasta al dente, stir in the seasoning and serve immediately.
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