CROSTINO WITH ‘CREMA DI CAPPERI’, SUN-DRIED TOMATOES AND PRAWNS (X2)
- 2 slices of bread
- 1 small zucchini
- 2 tbsp ‘Crema di capperi’
- 1 garlic clove
- 1 tbsp of grated Parmesan cheese
- fresh spinach
- 8 sun-dried tomatoes, cut in half for the length
- 8 prawns, cleaned and without the shell
- 6 tbsp of white flour
- Half glass of cold sparkling water
- Sunflower oil - for frying
- Almond flakes
- Olive oil, salt and pepper
- 1 lime
Start preparing the zucchini cream. Great the whole zucchini with a cheese grater (possibly with big holes) and cook it in a hot pan with the garlic clove and 2 tbsp of olive oil. Once the zucchini is soft and almost falls apart, add some salt and pepper to your liking and set aside.
In the meantime, put the flour in a small bowl and start adding the cold sparkling water a bit at the time while whisking. Add a pinch of salt. You need to reach the consistency of a pancake batter, liquid but viscous. Let it rest for 5 minutes.
Warm up the sunflower oil. Add the ‘crema di capperi’ and the grated parmesan cheese to the zucchini and blend everything together in order to reach a creamy consistency. Add a tbsp of olive oil and blend again.
When the oil is ready, start frying the prawns. One by one dip them in the flour/water batter and then in the oil. Fry just a few at the time. Turn them a couple of times until golden brown. Once ready, let them rest on a kitchen paper sheet.
Toast the bread and start composing the crostino. Spread a generous amount of the capers cream. On top, lay some fresh spinach leaves and a few sun-dried tomato halves. Add the prawns. Finish with the almond flakes and just a squeeze of lime.