Tuesday, 15 November 2011

Mini Brioche Di Gamberi - Tiny Prawns Brioche

Let me take you back. Let me take you back to that time, long ago, when Celestial Dragon was a guest in the Garden of the North-East. To that time, long ago, when the combined efforts of Divine Cherry and Golden Peach reached the climax of pre-history culinary art (for the very simple reason that history hadn't yet awakened). Long ago, when Hercules had already laid out the way to the banquet, the Gravel Way, and the Five Fruit Dogs were jumping lustily up and down the cicada-filled air with the trembling anticipation of what was to come.
Divine Cherry and Golden Peach were resting. On the table, next to their Grimoire of Good Things, were two glasses of sparkling white nectar. None of them was speaking. They were each absorbed in the mental preparation of what was to come: they had namely found a small recipe that they thought was simply marvellous. And now they were in deep mediation. Of course, the nectar was there merely to further their profound thinking. The recipe was a simple one, but, as this saying goes, "simple is pure; pure is beautiful; and beautiful is delicious". Incidentally, this saying was coined in just around that time. Of course, the sparkling nectar had nothing whatsoever to do with it.
Be that as it may, when Divine Cherry and Golden Peach rose from their state of absolute contemplation, they smiled broadly at one another: they knew what was to be done. And so they set forth preparing these small albeit bloody fantastic nibbles.
First, they took 16 king prawns and lightly fried them for a couple of minutes in olive oil with a clove of garlic. While these were roasting to a sublimely sun-colour, they took a roll of puff pastry and cut it in stripes (about 1.5cm wide). They then took the ready king prawns, placed them on the stripes of puff pastry and rolled them up, almost as a spiral. (Some of you may know this procedure very well. For those who don't, please look at the picture and work it out). Eventually, they put the mini-croissants/brioches in the preheated oven at 180°C until the puff pastry was cooked and had turned an inviting deep golden colour.
Needless to say, these small but heavenly little brioches gained the two culinary deities almost non-exhaustive praise.

-1 roll of puff pastry
-16 king prawns
-olive oil (extra virgin - what else?)
-1 clove of garlic

Lightly toast the king prawns for a couple of minutes in a pan with the olive oil and the garlic.
Aside, cut the puff pastry in stripes about 1.5cm wide.
Once the king prawns are ready, put them on the stripes of puff pastry and roll the later up, forming a king of spiral reminiscent of a croissant.
Put the mini-brioches in a preheated oven at 180°C until the pastry is cooked and golden.
Serve and heartily enjoy.

Ricetta in italiano:
La ricetta è di quelle velocissime, ma è capace di rirarvi fuori dagli impicci per l'aperitivo.
- 1 rotolo di pasta sfoglia pronta
- 16 gamberoni o mazzancolle
- Olio EVO
- 1 spicchio d'aglio

Far saltare in padella i gamberoni per un paio di minuti con uno spicchio d'aglio intero e un po' d'olio evo. A parte tagliare la pasta sfoglia in strisce larghe un centrimetro e mezzo circa.
Prendere i gamberoni uno alla volta e avvolgerli nella strisce di pasta sfoglia formando una spirale.
Infornare in forno caldo (180 C) per 15 minuti circa, finchè la pasta sfoglia è cotta e dorata.

And Spread the Mess