A delightful dish combining the slightly bitter taste of asparagus with the sweetness of prawn tails.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Crawfish |
300 |
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g |
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Extra virgin olive oil |
50 |
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g |
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Shallot |
,50 |
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White asparagus |
1 |
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branch |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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| 1. |
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Eliminate a significant part of the stem from the asparagus, cut off the tips, then peel the remaining stem; slice into rings. |
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Remove the heads from the prawns, cut the shell, then peel. |
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| 3. |
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Brown the diced shallots in a few spoons of oil in a wide, low pan. Add the prawn tails, salt then cook for approximately two minutes. |
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| 4. |
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Cook the Farfalle Barilla in abundant salted water. When the pasta is half cooked, pour the asparagus tips and the rings into the cooking water. When the pasta is al dente, drain then sauté in the prawn sauce. Serve the dish immediately with a drop of extra-virgin olive oil and some freshly ground black pepper. |
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CHEF'S NOTE |
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To store the prawn tails for longer, make sure that they are well dried.
Do not overcook the prawn tails, which would otherwise take on a rubbery texture. |
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For this delicate, slightly sweet and persistent taste dish, try a light, cool and smooth white wine with fruity and floral fragrance, such as a Greco di Tufo or a Lugana. |
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