Golden crêpes filled with small shrimps that taste like Spring

   Hello! Spring is at work here again: day by day, its distinct singing can reach even the most distant corners and, by magic, its brush masterfully covers every little space of this huge natural canvas with the most beautiful and vivid palettes of colors. It is time for staying much longer in the open air, enjoying the garden and long walks and..visiting the local food markets, where to find the ingredients for tasteful recipes.

   The dish prepared today is not so elaborate as it can appear. They are crêpes made of chickpeas flour, filled with small shrimps and sautéd zucchini gently mixed with a couple of spoons of soured cream.

   So, as first step, prepare the batter for crêpes by pouring 120 gr chickpeas flour in a bowl, then add a spoon of extra-virgin olive oil, salt and pepper, a sprinkle of turmeric, coriander, just few seeds of cumin and a couple of parsley leaves, gently whip all ingredients by adding 270 ml water very slowly until you have a fluid batter. At this proper, please, remember that, in order to make air bubbles in the batter, your wrist must be always up and firm while your hand will work down, up and down again. Place the batter to rest in the fridge for about 30 minutes. Secondly, warm few drops of extra-virgin olive oil in a frying-pan and use a ladle for pouring the batter in it, make a disc on the surface of the frying-pan and when the crêpe will look golden and crisp, turn it on the other side. 

   Souté the shrimps, once their shell has been removed and they have been accurately washed: in a pan, fry some rings of onion, a hint of garlic, rings of leek, a couple of small cherry tomatoes, add the shrimps, salt and pepper, some Chardonnay wine, a sprinkle of dill. Cook the shrimps only for few minutes in order to keep their sea fragrance.

   In the end, as already mentioned before, sauté fresh zucchini in extra-virgin olive-oil with little onion, garlic and leaves of sage, add salt and pepper in the end, right before gently mix with a couple spoons of soured cream.

Serve this dish warm with a good Chardonnay wine and ‘buon appetito!

 

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