A different, delicious recipe made from an exception combination of flavours.
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INGREDIENTS |
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Spaghettini Barilla |
320 |
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g |
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Crawfish |
300 |
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g |
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Fresh Porcini mushrooms |
300 |
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g |
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Leek |
80 |
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g |
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Extra virgin olive oil |
60 |
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g |
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Italian parsley |
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to taste |
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Salt |
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to taste |
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Pepe nero |
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to taste |
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PREPARATION |
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| 1. |
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Marinate the prawns in the chopped parsley, two tablespoons of oil, salt and pepper for about an hour. |
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| 2. |
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Finely slice the leek. Brown it slowly in the oil for four to five minutes, then add the washed and sliced porcini mushrooms; cook over a high flame for four minutes. |
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| 3. |
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In the meantime, cook the Spaghettini Barilla in plenty of salted water, drain when it starts to get "al dente"; finish cooking the pasta in the pan for at least three minutes, adding the prawn tails and a few tablespoons of pasta cooking water. |
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| 4. |
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Add a drop of raw extra-virgin olive oil and serve. |
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CHEF'S NOTE |
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Be careful to not overcook the prawns, otherwise they will dry out and lose their flavour. |
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For this medium-structured dish full of aroma and flavour, try a medium-bodied, fresh and smooth white wine with a bouquet, such as a Muller-Thurgau Alto Adige. |
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