Today we present a delicacy of Romagna’s cuisine made with potatoes and striped prawns.

A crustacean which, compared to shrimp, has leaner meat and a more delicate taste. Potato cream with striped prawn is a recipe good for all seasons, as easy to make as it is sure to impress!

Ingredients for 4 people
Potatoes, 700 g
Peeled striped prawns (mazzancolle), 15
Cubed pancetta (bacon), 30 g
Semi-skim milk, 200 ml
Shallot, 1
Garlic, 1 clove
Extra virgin olive oil, to taste
Dry white wine, half a glass
Thyme, 1 sprig
Parsley, 1 sprig
Salt, to taste
Pepper, to taste

Preparation
First of all, finely mince the shallot and brown it in hot oil. Once browned, add 30 grams of bacon. Peel the potatoes and cut them into very small cubes. Once the bacon too is crispy and brown, add the potatoes and let everything cook on a low flame for a few minutes. Then, add 200 ml of semi-skim milk together with some warm water (as much as needed to fully cover the potatoes) and cook for 20-30 minutes, or until the potatoes begin to come apart. Add a bit of salt and pepper. At this point, turn off the stove and blend with an immersion blender until you obtain a smooth, creamy mix.
In a different skillet, warm up a bit of olive oil together with a clove of garlic, pan fry the prawns, simmer with white wine and finally add a bit of salt.
Pour the cream into a deep bowl, sit the prawns on top of it, and garnish with a few leaves of parsley and thyme.
Deliciousness is served... enjoy!