AuthorToscane DI GustoCategoryGintonic recipes, Pasta and Soups, Quick and easy recipes
Cook the Venere rice with salt water and 1 jigger of 30ml of Gin Barbarasa.
In an immersion mix, add the spreadable cream, with finely chopped chives, salt, pepper, a drizzle of oil, a little lemon puree and 2 20ml jiggers of Gin Barbarasa.
Blend everything until you obtain a creamy mixture, leave to rest for a few minutes in the fridge.
Meanwhile, in a pan, cook the prawn tails with oil and a knob of butter and blend them with 10ml of Gin Barbarasa.
Once cooked I recommend chopping the prawns coarsely and adding them to the already cooked Venere rice, together with their sauce which they created during cooking.
Season the rice and prawns with oil, salt to taste, pepper to taste, and lemon zest.
Empty the tomatoes and add the rice pulp with the prawns.
Fill the tomatoes with rice and prawns and use the spread to decorate, enjoy your meal!
Ingredients
Directions
Cook the Venere rice with salt water and 1 jigger of 30ml of Gin Barbarasa.
In an immersion mix, add the spreadable cream, with finely chopped chives, salt, pepper, a drizzle of oil, a little lemon puree and 2 20ml jiggers of Gin Barbarasa.
Blend everything until you obtain a creamy mixture, leave to rest for a few minutes in the fridge.
Meanwhile, in a pan, cook the prawn tails with oil and a knob of butter and blend them with 10ml of Gin Barbarasa.
Once cooked I recommend chopping the prawns coarsely and adding them to the already cooked Venere rice, together with their sauce which they created during cooking.
Season the rice and prawns with oil, salt to taste, pepper to taste, and lemon zest.
Empty the tomatoes and add the rice pulp with the prawns.
Fill the tomatoes with rice and prawns and use the spread to decorate, enjoy your meal!