Recipes
Ingredients (4 Servings)
- Prawns: 8 units
- Mushrooms: 60 gr
- Fresh pasta (eggs and spinach): 30 gr
- Zucchini sticks: 15 gr
- Vinegar: 2 cl
- Olive oil: 2 cl
- Butter: 1 teaspoon
Nutritional values (per serving)
Directions
Cook the pasta al dente and reserve.
Peel the prawns leaving the last part of the fin. With the other prawns, prepare an American sauce, without binding.
Fry the pasta in a pan with a bit of oil and a pinch of butter, season and serve in the centre of the plate. Add the vegetables (previously blanched and fried zucchini sticks) and the fried mushrooms.
In the same pan, fry the prawns, season them and add the seafood and vinegar juice. Reduce.
Place the prawn tails around the pasta and sauce the whole set. Serve warm.
Nutrition Tips
Tips for to do your American sauce
Carrots: 50 g, Seafood: leftovers (skins and heads), Leek: 1, Rice: 40 g, Oil: 0.4 dl, Brandy: 10 ml, Onion: 1 small, Garlic: 1 clove, Ripe tomato: 1, Paprika: 10 g, Fumet or water
Cut the vegetables and and saute them in oil. Crush the remains of the shellfish, add the vegetables and saute for for 10 minutes. Add the paprika and the brandy, then the fumet or the water. When it starts to boil, add the rice and let it cook for 30 minutes. Place it in the mixer and then through the strainer, amend the salt. If you want a more blended sauce, reduce it.