Català
4 PAX - Time 25 min.
Utensils: Knife Puntilla, Sâuté
INGREDIENTS
ELABORATION
Peel the prawns. Set aside the heads and tails.
Cut the soft part of the asparagus and set aside.
Lightly fry the sliced garlic in Pons Selección Familiar EVOO Arbequina oil until lightly browned.
Add the asparagus and sauté for 4 minutes.
Remove the garlic and asparagus and add the prawn heads. When they start to change colour crush and mix them with a spoon so that the oil becomes infused with their flavour.
Add the cognac and flambé carefully.
Remove the heads and immediately add the asparagus and garlic previously set aside. Sauté for 1 minute.
Add the prawn meat and sauté for 4 minutes.
Season.
Add the unbeaten eggs and stir until the egg is curdled but creamy (about 4 minutes).
Serve garnishing with tomatoes, cut as desired, and the toasted baguette.
Dress with some drops of Pons Infused with Garlic oil.
Some drops of Pons Nonno vinegar are fantastic with is dish.
Ingredients
Directions
Peel the prawns. Set aside the heads and tails.
Cut the soft part of the asparagus and set aside.
Lightly fry the sliced garlic in Pons Selección Familiar EVOO Arbequina oil until lightly browned.
Add the asparagus and sauté for 4 minutes.
Remove the garlic and asparagus and add the prawn heads. When they start to change colour crush and mix them with a spoon so that the oil becomes infused with their flavour.
Add the cognac and flambé carefully.
Remove the heads and immediately add the asparagus and garlic previously set aside. Sauté for 1 minute.
Add the prawn meat and sauté for 4 minutes.
Season.
Add the unbeaten eggs and stir until the egg is curdled but creamy (about 4 minutes).
Serve garnishing with tomatoes, cut as desired, and the toasted baguette.
Dress with some drops of Pons Infused with Garlic oil.
Some drops of Pons Nonno vinegar are fantastic with is dish.