Dish with a full-rounded flavour. A sure-fire success.
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INGREDIENTS |
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Spaghettoni Barilla |
400 |
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g |
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Leek |
400 |
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g |
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Sweet potatoes |
100 |
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g |
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Butter |
30 |
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g |
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Crayfish |
8 |
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no. |
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Saffron |
2 |
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packets |
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Chives |
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to taste |
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Meat broth |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean and slice the leeks into rings, cook in a saucepan with oil, add white wine. When the wine has evaporated, add the diced potatoes, the saffron and enough stock to cover the vegetables. Cook for 20 minutes, add salt and pepper to taste. |
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| 2. |
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Clean the prawns, then place them in boiling water with some lemon for about a minute. Remove the prawns, chop into pieces, then set them aside. |
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| 3. |
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Blend the leek sauce, add salt and pepper to taste. |
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| 4. |
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Cook the Spaghettoni Barilla in abundant salted water, drain when al dente, sauté in a pan with the leek and prawn sauce for a minute. Sprinkle with chopped chives, then serve. |
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CHEF'S NOTE |
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Set the most attractive prawns aside to decorate the dishes.
Keep the prawn heads to make a broth to enhance your dishes: boil the heads in water with carrot, onion and celery for about an hour, then filter. |
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For this structured, flavoursome, aromatic, slightly acidic dish, choose a dry, aromatic and fresh white, such as a Malvasia del Collio or a Muller Thurgau Alto Adige. |
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