Freshwater shrimps with mint
by Rita Boini
INGREDIENTS FOR 4 PEOPLE
- 1.5 kg of freshwater shrimp
- A few leaves of mint
- fresh marjoram
- 3 tablespoons of white wine vinegar
- 6 tablespoons of extravirgin olive oil
Put a pot with salt water on the stove and, when it boils, add the prawns. Cook for 7-8 minutes, until they have turned red; drain and let it cool. In the meantime, chop mint, parsley, marjoram and garlic, mix with oil and vinegar, salt and pepper. Remove the shell, then the intestines; place them in a bowl, season with the sauce and serve.
This recipe belongs from the area of Terni, where there is Piediluco lake. In Norcia and in Foligno, people made fried shrimps instead: tails, once clean, are fried in hot oil, salt and pepper. In areas where water offered shrimp, those who fished them put them in large buckets and then passed through the streets of the city to sell them.
Courtesy of Calzetti-Mariucci Editore.
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