Cu ce sa asociem o fougasse perfecta? Cea mai buna alegere o reprezinta crevetii in sos de ulei de masline si prosecco aromati cu usturoi. Painea cu miez pufos si o coaja crocanta este perfecta cu acest sos delicios.

INGREDIENTE / INGREDIENTS:

(pentru 2 portii / for 2 servings)

• 300 grame creveti / 300 grams shrimps
• 2 linguri ulei de masline / 2 tablespoons olive oil
• 50 ml prosecco / 50 ml prosecco
• 2 catei de usturoi / 2 garlic cloves
• Fulgi de chilli / Chilli flakes
• 1 lingura suc de lamaie / 1 tablespoon lemon juice
• Sare / Salt
• Patrunjel / Parsley

Spalam crevetii si ii uscam cu un servet absorbant. Intr-un bol pregatim sosul pentru marinat: 1 lingura ulei de masline, usturoi zdrobit, fulgi de chilli (dupa plac), sare si patrunjel verde. Lasam la marinat la frigider timp de 2-3 ore. Inainte de preparare adaugam sucul de lamaie si mai lasam 5 minute.

Incingem restul de ulei de masline intr-o tigaie si adaugam crevetii cu tot cu sosul din bol. Lasam un minut si adaugam prosecco. Mai lasam pe foc 3 minute amestecand constant.

Servim crevetii calzi alaturi de sosul delicios si o bucata de paine calda. Si de ce nu, cu un platou festiv italian a carui inspiratie o regasiti aici.

English version:

What can we associate with a perfect fougasse? The best choice is shrimps in olive oil and prosecco sauce flavored with garlic. Bread with a fluffy core and a crispy crust is perfect with this delicious sauce.

Wash the shrimps and dry them with an absorbent napkin. In a bowl prepare the sauce for marinating: 1 tablespoon olive oil, crushed garlic, chilli flakes (as desired), salt and green parsley. Leave to marinate in the fridge for 2-3 hours. Before cooking, add the lemon juice and leave for another 5 minutes.

Heat the rest of the olive oil in a pan and add the shrimps with the sauce from the bowl. Leave for a minute and add prosecco. Let it simmer for another 3 minutes, stirring constantly.

Serve the hot shrimps with the delicious sauce and a piece of warm bread and, why not with a festive italian platter.

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