Bruschettas with saffron potato cream and prawns a delicious and easy appetizer perfect for any occasion, even the most special and refined. The bruschettas are also great to serve as an accompaniment to an aperitif or at a buffet. They have a potato cream enriched with saffron that adds fragrance and flavor to the whole bruschetta. I used Saffron 3 Chefs, the best-selling saffron in Italy with millions of loyal customers, a historic company that immediately stood out from its competitors for its superior organoleptic qualities that, as always in the history of this precious spice, have made it a strong distinguishing element. It is a pure, dry product, has a delicate taste, is practical and safe because it is packaged with materials capable of preserving its distinctive properties for a long time and has been selected from the best batches of saffron from various countries. Now let’s see how to make bruschettas with saffron potato cream and prawns and if you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Bruschettas with saffron potato cream and prawns
- 12 prawns
- 6 slices bread
- 1 packet Saffron 3 Chefs (0.15 g)
- 10.6 oz potatoes
- 2 tbsp butter
- 0.2 cup milk
- to taste salt
- to taste extra virgin olive oil
- leaves basil (optional for decoration)
How to prepare Bruschettas with saffron potato cream and prawns
Let’s start by preparing the bruschettas with saffron potato cream and prawns. First, boil the potatoes by placing them in a pot with cold water, put them on the stove and cook for 30/40 minutes. The cooking time varies depending on the size of the potatoes. To check if they are cooked, occasionally insert the fork prongs into the potatoes. If the prongs go in easily, the potatoes are done. Alternatively, you can cook them in a pressure cooker to halve the cooking time.
While the potatoes are cooking, clean the prawns by removing the shell and legs, but keep the tail. Cut the back with a knife and remove the intestinal thread, then wash them under running water.
Pour a drop of extra virgin olive oil and the prawns into a non-stick pan, put it on the stove and cook for 7/8 minutes, turning the prawns halfway through cooking. At the end of cooking, season with salt and set aside.
Slice the bread and toast it with a toaster or on a griddle. Once toasted, place them on a serving plate.
When the potatoes are cooked, remove them from the heat, drain them and let them cool for a few minutes. Peel and mash them with a potato masher or a food mill directly into the pot. Pour the milk into a saucepan and heat it over low heat, or pour it into a glass and heat it for 15 seconds in the microwave. Open the packet of Saffron 3 Chefs and pour it into the milk, stirring to dissolve it.
Place the pot with the mashed potatoes on a low flame, add the milk with saffron and stir vigorously with a whisk or wooden spoon until incorporated. Remove from heat and add the butter, continue to stir until melted and incorporated into the puree.
Pour a few spoons of saffron puree into a piping bag, it will be used later to decorate the bruschettas. Spread the saffron puree on the bread slices, add two prawns, decorate with small tufts of puree using the piping bag and add some basil leaves for color.
Serve the bruschettas with saffron potato cream and prawns as soon as they are ready.
How to store Bruschettas with saffron potato cream and prawns
Store Bruschettas with saffron potato cream and prawns in the refrigerator for 1 day
