Venetian cooking

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:

Hello everybody! I have not forgotten my blog, even if I haven't posted much for ages... just not enough time! Let’s start cooking again with a very easy recipe: I've been cooking carrots/zucchini nearly every day for mostly 10 year now, as they're the vegetables my kids eat most easily, so I've tried them in every possible way: sauteed, steam-cooked, in soups, in pasta sauces, baked, stuffed... this time, I prepared a yummy variation of the sautéed version, with a crispy touch. Try it!

For 4 persons: