Try this refined recipe for an unforgettable Christmas dinner.
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INGREDIENTS |
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Casarecce La Collezione Barilla |
350 |
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g |
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Pumpkin |
800 |
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g |
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White shrimp tails |
250 |
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g |
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Butter |
1 |
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tea spoon |
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Extra virgin olive oil |
4 |
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tablespoons |
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Leek |
1 |
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Shallot |
,50 |
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Vegetable broth |
1 |
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small cup |
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Wild fennel |
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to taste |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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| 1. |
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Finely dice 100 gm of pumpkin, then blanche for 3 minutes in salted boiling water. Chop the remaining pumpkin into large pieces and bake in an oven heated to 180°C for half an hour. Gather the pumpkin pulp with a spoon and strain. |
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| 2. |
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Brown the shallot in a few tablespoons of oil, then add the strained pumpkin. Dilute with the vegetable stock and the butter until a smooth cream is obtained. |
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| 3. |
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Cut the leek into julienne strips and brown in the remaining oil, then add the peeled shrimp tails and the pumpkin cream. |
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| 4. |
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Cook the Casarecce La Collezione Barilla in abundant salted water, drain when al dente, then pour into the sauce. Garnish the plates with the boiled diced pumpkin and some tufts of fennel. Buon appetito! |
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CHEF'S NOTE |
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To keep the shrimps for longer, dry them well before placing them in the refrigerator. |
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For this slightly sweet, aromatic dish, try a fragrant white wine with medium body and marked acidity, such as a Muller-Thurgau or a Vermentino Ligure. |
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