Galletto Vallespluga with Prawns

level

high

cooking time

50 minutes

doses

4 people

author

Piera Colombo | Restaurant“ Uva & Melograno”

Galletti Vallespluga ai gamberetti

Ingredients


• 2 Galletti Vallespluga (Cornish game hens)
• 24 whole prawns
• 1 tbsp tomato paste
• 4 scallions
• 1 piece of butter
• 2 carrots
• 60ml extra virgin olive oil
• 250ml dry white wine
• 250ml vegetable broth
• 1/2 glass of cognac
• 2 cloves of garlic, peeled and finely chopped
• chopped parsley
• salt and pepper to taste

Description


The combination of prawns and Cornish game hen gives this dish an exceptional taste combined with elegance and delicacy. The recipe is very popular on the Atlantic coast of France.

Thinly slice the carrots.
To prepare the game hens, cut down the back and sprinkle with salt and pepper. Shell, clean and remove the heads of the prawns, saving the shells.
In a hot skillet add the butter and oil and saute the game hens on all sides.
Sprinkle the hens with the white wine and let evaporate. Then add the vegetable broth and simmer for 1 hour. Meanwhile, put oil in a pan and brown the shallots, carrots and prawn shells well. Sprinkle with a half dose of the cognac, add the tomato paste and 2 cups water, cover and cook for 35 minutes. When done, whisk very well and pass the mixture through a sieve. Keep the resulting filtered cream warm. In a pan, put 2 tablespoons of olive oil and the garlic. Add the prawns and cook for one minute on each side, sprinkling with the remaining cognac and allow to evaporate. Serve the Cornish game hens hot with the prawns and sauce, sprinkle with parsley.

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