Prepare polenta put in the pot and a half liters of water, when hot add salt, add the flour, stirring with a whisk and cook for 40 minutes, add the flour, before the bubble to avoid lumps. Chop the parsley and rosemary needles, cut the chili. Heat the broth and peel the tomatoes and cut into cubes. Clean the onion, slice it very thin and fry gently in a pan with oil; add the chopped anchovy fillets and mash with a wooden spoon to melt them; combine the garlic, the parsley, the needles of rosemary chopped and chopped chili; let simmer, pour a ladle of broth and diced tomatoes, and cook for about 15 minutes. After the indicated time, put the shrimp to the pan with the tomato sauce and cook for another 5 minutes over moderately lively. Season with salt. Spread the polenta into 4 warm bowls, forming a kind of nest; have the center shrimps with their sauce and serve immediately.
shrimp tails 800 g ; cornmeal white Molino Riva 400 grams ; 1 onion ; tomatoes icing 5 ; extra virgin olive oil to taste; 3 anchovy fillets ; 1 garlic clove ; salt q.b .; vegetable broth q.b .; chili q.b .; parsley q.b .; rosemary to tasterecommended product
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