Mediterranean red prawn colatura is a product made through a patented production process that allows all the juice and flavor contained within the carapace of the red prawn to be extracted.
It is an ingredient that serves to enhance every dish, giving it that unmistakable flavor of the sea.
Inside this jar of Gambero Rosso del Mediterraneo sauce you will find something special that you will never forget, giving flavor to your dishes.
Red prawn sauce is particularly appreciated for its versatility in the kitchen; just add a few drops to transform a simple dish into a complex and refined gastronomic creation.
Use: Perfect for appetizers, first courses or to enrich fish salads, it is in any case capable of enhancing the flavors of each individual dish, giving it that touch of elegance and particularity.
Net Wt : 100 g / 3.38 oz
Images for illustrative purposes only.
- Recipe - Paccheri with Red Prawn Sauce, Squid, Confit Tomatoes
- How to Use Red Prawn Colatura
- About Le Mareviglie Artigiani dal 1990
Ingredients :
• 2 squid
• 60 ml of red prawn sauce
• 500 g of cherry tomatoes
• Extra virgin olive oil
• Basil
• 1 glass of white wine
• 320 g of Paccheri pasta
• Salt to taste
• 2 cloves of garlic
• Oregano to taste
Preparation
Carefully wash the cherry tomatoes and cut them in half. Place them on a baking tray lined with parchment paper, with the cut side facing up. Season with salt and pepper, add oregano, and a clove of garlic, slightly crushed. Sprinkle with sugar and drizzle with oil. Roast in a static oven preheated to 140°C (280°F). Once they are well-wilted, remove them from the oven.
Next, prepare the squid: wash and clean the squid, then cut them into rings and separate the tentacles. In a pan, heat a drizzle of oil and add a crushed clove of garlic to infuse the oil over low heat for a few minutes. Add the squid rings and tentacles and cook on high heat for just 1 minute, so the squid doesn’t become tough. Pour in the white wine and let it evaporate for a couple of minutes. Add the chopped basil and turn off the heat.
Meanwhile, cook the paccheri pasta in boiling salted water. Drain the pasta when it’s halfway cooked and add it directly to the pan with the squid. Once the pasta is fully cooked, add the Mediterranean Red Prawn Colatura and stir to combine. Plate everything, garnishing with the confit cherry tomatoes.
Red Prawn Colatura has a delicate flavor that evokes the taste of crustaceans and contains no added salt in its ingredients. It is an ingredient designed to enhance your dishes, giving them a distinctive seafood flavor.
It is an extremely versatile product, perfect for use in:
- Appetizers,
- Pasta dishes (2-3 tablespoons per serving),
- Tossing or dressing a fish-based salad,
- Adding a few drops on a bruschetta or a gourmet pizza.
Difference from Anchovy Colatura
Unlike Anchovy Colatura, Red Prawn Colatura contains no added salt, which makes its use and consumption different.
Not a Bisque
A bisque is a broth that typically involves sautéing ingredients with crustacean shells, brandy, or other elements, followed by blending the mixture. On the other hand, Red Prawn Colatura is made by extracting the eggs and juices of the shrimp in their purest form, with no additives.
A Sardinian family company. Thay values are tradition, passion and loyalty. Courage and confidence in work and innovation. An Italian company, born on a special island: Sardinia, intact in its beauty, firm in its values.
IT ALL STARTS WITH A GREAT PASSION...
That of Salvatore Faedda, who with 40 years of experience in the field of food processing, created the family business “Su Tianu Sardu“, leader in the production of Bottarga. Today the new generations have given life to Le Mareviglie, enhancing the family tradition with an innovative spirit. This is how the new lines were born: from Appetizers and sea condiments, gastronomic excellences resulting from the reinterpretation of ancient family recipes.
ALWAYS A STRONG LINK WITH LAND
Choosing to produce the specialties of the sea: Bottarghe di Muggine and Tuna, Antipasti rich in fresh salads and Smoked seafood. But one look, goes to the innovation of products with specialties such as red prawn sauce and sea urchin pulp. Today, the new generation is increasingly motivated by the protection and enhancement of the Sardinian tradition in the world, but even more by the search for innovation towards the preparation of new organic products.