Cream of leeks and cauliflower with shrimps

Cream of leeks and cauliflower with shrimps

200 g potatoes
400 g cauliflower
250 g leek
parsley
dry white wine
Balsamic vinegar of Modena Emilio Carandini
12 shrimp
extra virgin olive oil
salt
pepper

Suggested match

Emilio Silver

Balsamic Vinegar of Modena PGI

cad.

Method

Peel the potatoes and cut them into slices. Clean the leek and slice it. Brown the leek in a saucepan with a drizzle of oil for 5 minutes, then add the potatoes and mix. Sprinkle with half a glass of wine, simmer and add 750 g of water and salt, cook for 30 minutes.

Cut the cauliflowers into small buds and place them on a baking sheet, sprinkle them with oil. Bake in the oven for 25 minutes.

Blend the potatoes and leeks with their cooking liquid until you get a smooth and velvety cream, add the cauliflower and blend again.

In a pan, sauté the prawns with a drizzle of oil and two tablespoons of balsamic vinegar of Modena.

Serve the cream with the prawns, completing with chopped parsley and pepper. Add Balsamic Vinegar of Modena to garnish and to taste!

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Silver.

Balsamic Vinegar of Modena PGI