Try this recipe for an exquisite first course made with seafood and aromatic herbs, delicate but zesty at the same time.
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INGREDIENTS |
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Tagliatelle La Collezione Barilla |
250 |
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g |
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Peeled prawns |
200 |
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g |
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Whipping cream |
150 |
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g |
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Zucchini flowers |
10 |
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g |
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Zucchini (Italian squash) |
4 |
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no. |
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Fresh tomato |
2 |
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no. |
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Chopped italian parsley |
1 |
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pinch |
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Garlic |
2 |
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gloves |
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Thyme |
1 |
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pinch |
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Extra virgin olive oil |
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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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Gently clean the zucchini flowers with a damp cloth, then cut them lengthwise in four. |
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| 2. |
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Drop the tomatoes in boiling water, then peel them and dice. Cut the zucchini into julienne strips. Clean then chop the prawns. |
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| 3. |
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Sauté the zucchini in two tablespoons of extra-virgin olive oil and a clove of garlic in a non-stick fry pan until the zucchini become green and crisp. Remove the garlic when the zucchini are cooked. |
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| 4. |
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In a larger pan, brown the other clove of garlic in two tablespoons of extra-virgin olive oil, then lightly sauté the prawns. Add salt and pepper, the zucchini flowers, the diced tomato, the chopped aromatic herbs and the cream. Remove the garlic, then bring the mixture to a boil; allow it to thicken slightly. Add the zucchini. |
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| 5. |
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Cook the Tagliatelle La Collezione Barilla, drain when "al dente", then pour into the pan, stirring the pasta into the sauce. Garnish with a few fresh mint leaves, then serve. |
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CHEF'S NOTE |
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Be careful to not overcook the prawns, which could dry out. |
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This particulary delicate dish is best served with a white wine with a fresh floral, fruity bouquet and low alcohol content, such as a Soave classico Veneto or a Grechetto Umbro. |
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