Prawns ala Gonzaga (uses Raspberry Vincotto)
A delicious prawn soup featuring our Raspberry Vincotto!
- 12 prawns
- 7 T. dry white wine
- 2 bay leaves
- 1 carrot, sliced in half
- 1 celery stick
- 1 whole onion
- ¾ C. stale bread soaked with 3 T. of chicken broth
- 1 t. The Olive Tap’s Raspberry Vincotto
- 2 ripe tomatoes, or a 14 oz. can of whole tomatoes
- 4 C. plus 3 T. chicken broth
- 2 eggs
- Salt and pepper
- 3 T. butter
- 2 t. grated Parmesan cheese
- Ground nutmeg
Boil prawns in watered-down white wine with bay leaf, garlic, carrot, celery and the onion until prawns are cooked. Remove prawns from their shells, and reserve, setting aside the shells in a separate bowl. Using a mortar and pestle, or pulsed quickly in a food processor, crush the shells along with the cooked vegetables, Raspberry Vincotto, and a fistful of stale bread that you have soaked in the broth, and squeezed. Place pounded pulp into a saucepan together with tomatoes and remaining broth.
Cook for 30 minutes then pass contents through a sieve to remove the shells and solids, return liquid to saucepan along with beaten eggs, pinch of salt, butter and parmesan. Bring to a boil, stirring occasionally, and then remove from heat. Place coarsely chopped prawns into individual serving bowls and pour over the soup. Sprinkle with a hint of nutmeg.