Today I want to take you on a trip to the mountains of the Abruzzo region to discover artisan liqueurs created, as if by magic, by a family of nature and food lovers, which I want to propose to you in this recipe, also lactose-free, to prepare my Prawns with cream of Cannellini beans flavoured with Ratafià.
Artisan liqueurs in the kitchen
Let me introduce the liqueurs by the Scuppoz company starting with the name. The term ‘Scuppoz’ is an onomatopoeic word from Abruzzo that sounds like glasses clinking for toasting and celebrating, but today, Scuppoz is an artisan company that produces liqueurs using what the land of the mountains has to offer: wild herbs, berries and a lot of creative energy.
Before I met the Scuppoz liqueurs, I met Anna, the irrepressible wife of the second generation of herb alchemists whose passion in telling about the battles and challenges of making liqueurs in the hostile mountains of Abruzzo conquered me to the point that I couldn’t but find out about these ‘strong and gentle spirits’, as the motto of the ‘Medicinette’ liqueur collection reads.
Ratafià: black cherry liqueur from the hills and Montepulciano wine
For my recipe, I chose the black cherry liqueur Ratafià made with black cherries from the hills and Montepulciano wine, ingredients that give the liqueur a powerful structure. Scuppoz Ratafià can be enjoyed by people with coeliac disease because it is prepared only with red wine, sour cherry juice and alcohol, i.e. without the addition of flavourings (here you will find the AIC rules for choosing gluten-free liqueurs).
Where does the name Ratafià come from? From the Latin expression‘ut rata fiat’, let the deed be ratified, because it was customary to drink this liqueur (prepared by women, but drunk mostly by men) immediately after signing a notarial contract to sanction its validity.
Scuppoz liqueurs are a journey of aromas, flavours and mountain stories, which I have brought to you in this recipe so that even the little ones at home can fully enjoy the experience without taking the alcoholic part for which they will have to wait a while!
And remember to follow Anna’s adventures on social media (https://www.instagram.com/scuppoz_spirits/ ): you won’t regret it!
Prawns with cream of Cannellini beans flavoured with Ratafià
14.10g carbohydrates per 100g
Ingredients for 4 servings
- 400g red onion from Acquaviva delle Fonti (or Tropea onion)
- 400g cooked chickpeas
- 8 prawn tails
- 2 shallots
- vegetable stock
- Ratafià – Scuppoz black cherry liqueur*
- extra virgin olive oil
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Slice the red onion and brown it in a non-stick pan with a little oil for a few minutes, then cover with vegetable stock and let it cook without browning.
- When the onion is soft and the stock has evaporated, deglaze with 4-5 tablespoons of Ratafià, add salt and pepper and let the liquor thicken for a few minutes, then turn off the heat.
- Prepare the Cannellini cream. Put the chopped shallot in a non-stick pan, let it brown, then add the cooked Cannellini beans and let them season for about 5 minutes.
- Transfer the Cannellini beans to a blender, add the necessary amount of stock to obtain a thick cream and blend. Season with salt and pepper.
- Transfer the onion cooked in Ratafià to a bowl so that you can use the frying pan to cook the prawns: leaving the cooking juices of the onion, cook the prawn tails for a maximum of 2 minutes on each side.
- Now assemble the dish: with a ring, form a disc of Cannelli cream, place the Ratafià flavoured onion on top, then 2 prawns and finish with a grinding of pepper and a very light drizzle of oil.
Version with gluten of Prawns with cream of Cannellini beans flavoured with Ratafià
The recipe contains only naturally gluten free ingredients, so no adaptation is necessary for its version with gluten.