April 2012

What a beautiful market today at Rialto! I bought fresh anchovies, which I used to prepare a pasta sauce, and a bunch of fresh, delicious prawns. Going at 8:30am allowed me to enjoy the widest choice. There are thousands of ways to prepare prawns, but maybe, after all, the simpler the better when the "raw material" is good. So here is how I prepared them tonight, as a fresh appetizer:

For 2 persons:

I hope all of you is spending a Happy Easter wherever you are! Each year I prepare a traditional cake for Easter; last year it was the "treccia pasquale", this year I found the recipe (on this month's issue of Sale e Pepe) for the "pastiera", a gorgeous cake from Naples, which is anyway largely appreciated in all Italy. It's actually less long to make than I thought, so give it a try!