RICCIOLE WITH KING PRAWNS AND SAFFRON
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
INGREDIENTS FOR 4 PEOPLE:
400 g ALTA VALLE SCRIVIA’S ARTISAN RICCOLE Pasta
4 baby courgettes cut into thin rounds
12 King Prawns (peeled) leaving 4 whole for plating
1 Shallot diced finely
Extra Virgin Olive Oil
Sauté the diced shallot in some olive oil in a wide frying pan, after a few minutes add the courgettes and then the King Prawns. And cook briefly over a high heat until the Prawns are cooked.
Cook the RICCOLE pasta in abundant salted water until ‘al dente’. Drain and add to the prawns. Stir to combine the flavours, adding a few saffron threads. Serve topped with the whole prawns.
A Production by NGAME and iBANANA, genoese music Gino Villa “Semmo de Zena” kindly lent by DEVEGA available on Amazon and iTunes.
Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/ricciole/