paccheri
INGREDIENTS
(for 2 people)
- 8 Fresh prawns (mazzancolle)
- 8 Fresh langoustines (scampi)
- 8 Cherry tomatoes
- 200g Paccheri pasta
- Onion, garlic, basil
- Cognac (for deglazing)
METHOD
- Prepare 8 prawns and 8 langoustines by removing heads, shells and the intestinal vein (the black thread on the back). In a pan, sauté a little finely chopped onion in a drop of oil.
- Add the previously removed heads and shells with a little water, a pinch of salt and 8 halved cherry tomatoes. Cook slowly for at least half an hour, topping up with water if it evaporates.
- Strain everything through a fine sieve, pressing the heads to obtain a fumet to be used later. In a large pan with a drizzle of oil, briefly sauté a chopped mixture of garlic and basil over high heat, add the cleaned langoustines and prawns and quickly deglaze with cognac.
- Once the cognac has evaporated, add the prepared fumet and Taggiasca olives in oil to taste, with a little of their preserving oil.
- In a pot of abundant salted water, cook about 200 g paccheri, draining them two minutes before the end of cooking.
- Finish cooking the paccheri in the sauce, adding more cherry tomatoes cut into quarters.
- Plate and garnish with a few basil leaves.
carratini with white ragù
INGREDIENTS
(for 4 people)
- 4 Eggs
- 500g Flour
- 200g Ground veal
- 1 Zucchini
- 2 Carrots
- 2 Spring onions
- 1 Celery stalk
- 100g Oil
- 50g White wine
- 50g Pecorino cheese
- Salt, parsley, thyme, marjoram
METHOD
- Knead the eggs with the flour, roll out the dough and make carratini with the appropriate cutter.
- In a pan, place the ground meat and all the finely chopped vegetables, add the white wine, oil and salt; cook for about 20 minutes, stirring constantly, then add the finely chopped herbs and spices.
- Cook the carratini, drain them and combine with the ragù, then sprinkle with grated Pecorino.