SEA POTAGE, A LACTOSE-FREE CREATION

Usually “potage” and “sea” contradict each other. This recipe is connected to “land” ingredients like potatoes, leeks, and a lot of fresh cream.

I created this recipe when trying to exalt Autumn vegetables, and trying to propose something healthy but extremely stimulating. I have always been inspired by French cuisine, but the recipe of the normal potage sounded really a bit too rich with all that cream. I decided to keep potatoes and leeks, add squash and a good fish stock and prawns, and I have to admit that it is very appreciated.

This encounter of fresh ingredients, poor in calories and rich in vitamins and fibers, is an excellent way to taste an unusual dish, light but full of taste.

In Italy, there are other dishes, mainly first courses, that enhance squash, like butternut squash gnocchi, the Ferrara squash ravioli, the Mantua ravioli. This vegetable is wonderful and versatile, rich in fibers, minerals and increases the sensation of fullness, helping a lot for the diets.

While in traditional Italian first courses squash is processed and squeezed, here the labor is extremely reduced; the addition of prawns and chili pepper balances the sweet note of squash and leeks.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Yield: Makes 4 servings.

Ingredients

  • 16 oz. (500 gr.) potatoes, peeled and chopped
  • 24 oz. (750 gr.) butternut squash, deseeded, peeled, and cut into chunks
  • 2 leeks, only the white part finely sliced
  • 18 prawns with heads and shells
  • ½ cup + 2 tablespoons (120 ml) dry white wine
  • 1 small carrot, cut into chunks
  • 1 small onion, cut into chunks
  • ½ small celery stalk
  • 4 grains black pepper
  • Sea salt
  • 2 cups (500 ml.) water
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 pinch chili pepper

Instructions

Prepare the stock simmering in a pot with the heads and shells of the prawns, vegetables, pepper, salt, water and wine for 30 minutes.

In a pot, sautè the leeks with 2 tablespoons olive oil. Then add the squash, potatoes and the filtered stock and boil for almost an hour; check the salt and season, eventually.

When the soup is cooked, mix the soup using an immersion blender, making a silky velouté.

In a non-stick pan, pour the oil and sauté the garlic clove in it. Discard the garlic and sauté the prawns, when they are roasted add the wine. Season with chili and salt.

After the wine has evaporated, pour the soup in the bowls and add 3 prawns for each serving.

 

 



POTATO GNOCCHI WITH ARUGULA PESTO AND PRAWNS

The freshness of arugula is very inviting in the heat of the Italian summer. This is, of course, a variation of the famous “pesto” par excellence”. Arugula is a great source of flavonoids that are believed to have antioxidant properties. It’s also an excellent source of vitamin K, B and a very good source of iron, magnesium and vitamin A. Not only it shares the beneficial effects on the health of other cruciferous vegetables, but it is also a very rustic plant that does not need too much water, and it is ideal for the ones who have no too much time to dedicate to their garden.

The choice of potato gnocchi implies a lower quantity of calories due to the nutritional qualities of potato. I always prefer, if possible, to make potato gnocchi myself (see recipe).

The Latins considered this plant as a powerful aphrodisiac, probably because of its peppery flavor, typical above all of the wild variety.

POTATO GNOCCHI WITH ARUGULA PESTO AND PRAWNS

  • 3,5 pounds fresh potato gnocchi
  • 18 prawns

For pesto

  • 1 garlic clove, minced
  • ½ cup (2 oz./60 g) pine nuts ((it can be replaced by same quantity of walnut pieces))
  • 3 cups (3 oz./90 g) arugula leaves coarsest chopped
  • ½ cup (2 oz./60 g) freshly grated Parmesan cheese
  • ¼ cup (1 oz./30 g) freshly grated Pecorino cheese
  • ½ cup (4 fl. Oz./125 ml) extra-virgin olive oil
  • Sea salt for seasoning
  1. In a small food processor, combine the garlic and pine nuts or walnuts. Blend until it is a soft paste and then add arugula in small batches, and the olive oil, spoon by spoon. Blend each time until there is room to add a little more arugula and oil. Once all the arugula and oil is added, blend thoroughly until smooth, stopping to scrape down the sides of the bowl as needed. Add the cheeses, pulse to blend. Taste and adjust the seasonings.
  2. Transfer pesto to a serving bowl or platter.Cook gnocchi – in a large pot of boiling salted water, stirring occasionally with a wooden spoon, and add prawns 30 seconds before pasta is “al dente”.

    Take ½ cup pasta cooking liquid, and add to pesto, stirring carefully. Transfer gnocchi and prawns in the bowl with pesto and stir vigorously. Serve immediately.