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Local cuisine of Polesine

Lagoon shrimp with soft maize polenta


Difficulty: easy

Preparation time: 20 min

Ingredients: 600 gr. shrimp, cc. 50 fish stock, 200 gr. tomato sauce, 2 spoons of parsley, bay leaves, brandy, onion, garlic, olive oil, salt and pepper to taste.

Method: In a pan brown oil, onion and garlic. Add shrimp. Stir gently and cook on a low heat. Add a splash of brandy and evaporate on a high heat. Turn down the heat, add bay leaves and a little tomato. Adjust salt and mix well. Add fish stock and a little butter and pepper. Cook for a few minutes further until sauce thickens. Serve the shrimp on top of some hot soft polenta. Garnish with a sprig of parsley.

Wine matching: Lison Pramaggiore * Riesling Italico. Produced in the vast wine-making zone which includes part of the provinces of Treviso and Venice, bordering on the hills of Conegliano and Montello and entering right into the region of Friuli. The grapes used are Italian Riesling for at least 90%. The colour of the wine is vibrant and clear straw yellow. The flavour is typical and delicately fruity. To the palate it is dry, freshly acidic, quite smooth, not very warm and medium bodied. To be served at a temperature of around 10-12°.



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