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Mezze penne rigate with red prawns and asparagus tips

Mezze penne rigate ai gamberi rossi e punte d'asparagi

INGREDIENTS 

  • 250 g of Mezze Penne Rigate
  • 16 Sicilian red prawns
  • 16 asparagus
  • extra virgin olive oil
  • 8 basil leaves
  • 1/2 white onion
  • 30 g of butter
  • salt and pepper

PREPARATION

Peel the asparagus, cut the tips and keep them cool. Boil the asparagus stalks in water with onion, salt and pepper. When cooked, remove and blend it all with butter, salt and pepper, until a sauce is obtained.

Clean and peel the prawns, cut the flesh into small pieces. Heat the oil, add the julienned basil and cook. Add the asparagus tips, let them cook for about 1 minute over high heat; add the prawns, a little salt and pepper and stir for 30 seconds more.

Cook the Mezze Penne in salted water, drain them, and when still damp stir-fry with the prawns and asparagus.

In each plate put a very thin layer of asparagus sauce, gently put over the well hot pasta and serve.

SUGGESTED WINE: Franciacorta Satèn Contadi Castaldi CANTINA CONTADI CASTALDI.

Valdigrano di Flavio Pagani srl

via Borsellino, 35/37
25038 Rovato (BS)
Italy
T. +39 030 7704444
F. +39 030 7720913
P.IVA/VAT IT01960850988

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