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Puree of potatoes and trumpets with shrimp


  • 20 prawns freeze 20/40
  • 4 potatoes
  • 4 trumpets
  • extra virgin olive oil
  • salt
  • black pepper
  • 4 basil leaves
  • 8 zucchini flowers


Thaw the shrimp and toss in the pan for 5 minutes with a drizzle of extra virgin olive oil, season with salt and pepper and keep aside.

Boil the potatoes in their skins and horns sprouted after washing, and when they are cooked, peel the potatoes and mash with a potato masher in a bowl along with the trumpets, salt, black pepper and extra virgin olive oil and mix together until a puree.

Prepare 4 individual plates and a coppapasta the center of each plate, fill it with the puree, form a high disk approximately 4 cm above the lying that 5 prawns, finished the dish with a drizzle of extra virgin olive oil and decorated with a leaf of basil and fried zucchini flowers.



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Recipes easy and quick to cook. In cucina con Manu.
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