This is a fabulous appetizer, simple and highly appreciated by true connoisseurs. The slaves are typical of the Venetian lagoon shrimp, are served with soft polenta and can be done and crispy fried or stewed. For me they are delicious with a light sauce that is used to "anoint" and give a little 'more flavor to the polenta.
Schio WET
Ingredients: 400 g
schie
2 shallots 1 celery leaf 1
spice garlic
chopped tomatoes olive oil salt and pepper
fish stock
(bread crumbs)
Finely chop the celery and shallots and simmer in a little olive oil with the garlic. Join the males and brown for a few minutes, then remove the garlic, add two tablespoons of tomato paste and half cup of fish broth. Bake for 10 minutes, add salt and if the sauce and thicken it with a too generous tablespoon of bread crumbs. Pour two tablespoons of beautiful soft polenta in the dish, make a hole in the middle and pour in the ranks, sprinkle with pepper and serve.
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