Ingredients for 4 people
350 g Garbugli® textured dough taglierini
A few pieces of sun-dried tomatoes in oil (preferably homemade)
200 g peeled prawn tails and 4 whole prawns
150 g spinach leaves or sprouts, washed and julienned
2 glasses of broth
1 small ball of black truffle
Chopped parsley or mixed herbs
Chili pepper or spicy oil
Salt and white pepper
1 glass of cream
1 glass of fish broth
q.s. extra virgin olive oil
1 garlic clove
50 g grated Parmesan cheese
Salt and pepper
Procedure
Heat the oil in a pan and lightly brown the slightly crushed garlic clove, then discard it. Add the coarsely chopped tomatoes and spinach, and sweat over a low heat for a few minutes. Add the prawns and cream, season with salt and pepper, and keep warm. Cook the Garbugli® in salted water until very al dente, drain and add to the sauce. Continue cooking with a little fish broth and, if necessary, some cooking water. Let it simmer for a few minutes, add the Parmesan, mix well, and serve on individual plates. Finally, garnish with the whole prawns while still warm.
Chef Valentino Marcattilii for the Master Show event on January 30, 2017. Palazzo di Varignana, Resort & Spa Varignana, Castel S.Pietro (BO).
