We still recommended dishes and Pastry Cooking School, Terra d'Escudella ... For today a plate Year's Eve: Prawns and vegetable julienne raisins vinaigrette, to enjoy this dish, We need the following ingredients:

12 Prawns
50 ml of vinegar
100 gr of boneless raisins
Virgin olive oil
will
Pepper

For the julienne
200 gr. carrot
200 gr. zucchini
200 gr. leek
200 gr. green bean

Elaboration

Remove the heads of the prawns. Peel the tails and clean the intestine. Reserve cold tails.

Sauté the diced heads in oil, salt and pepper. They have to be well roasted 10 me. aprox. Add the vinegar and half of the raisins. Cook 1 minute and add ¼ liter of mineral water. Cook for 10 min more. Season with salt and pepper. Strain and reserve the vinaigrette.

For the julienne

Cut the vegetables to fine julienne. You can use the mandolin. Arrange the julienne in a steamer. Cook the vegetables for 8 me. if you like it more cooked longer.

Steam the prawns for 2 me.

To assemble the dish, first we will put the hot vinaigrette with the rest of the raisins. On top put the vegetables, the prawns. Season everything with a drizzle of virgin olive oil.

Once the Prawns and vegetable julienne with raisin vinaigrette, be ready to serve, We must not forget the option of a good wine for an ideal pairing... For this dish we recommend three options of crianza white wine...

Came: Attic 3×3
Bodega: cells Parato
DO: Penedès
Varietales: Xarel.lo, Chardonnay, Macabeo
Web: www.parato.es

Came: White Acoustic
Bodega: acoustic
DO: Montsant
Varietales: Garnacha blanca, Macabeo, Garnacha, Xarel.lo
Web: www.acusticceller.com

Came: Blanc wrong
Bodega: olivardots
DO: Emporda
Varietales: Garnacha blanca
Web: www.olivardots.com

Would you include some other wine? Leave your comments ...

For more information visit Sommelier Gourmet app, the wine guide that lets you view up 1100 combinations of pairings with national and international dishes of all kinds.

*Recipe: Cooking and Bakery's School, Terra d'Escudella. http://terradescudella.com