Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 20 minuti |
Ingredients
| 24 g | tagliolini |
| 24 | prawns |
| q.b. | bechamel Sterilgarda |
| 1 bicchieri | prosecco |
| 20 g | butter |
| 1 | shallot |
| q.b. | parsley |
| q.b. | soy sauce |
| q.b. | salt |
| q.b. | pepper |
Preparation
- In a saucepan, heat the butter and sauté the finely chopped shallot.
- When it becomes transparent, blend with the prosecco and let it evaporate.
- Combine the resulting Prosecco reduction with the Sterilgarda béchamel sauce heated in a separate pan.
- Cook the tagliolini in plenty of salted water
- Meanwhile, in a pan, sauté the prawns with a drizzle of oil and a spoonful of soy for about ten minutes.
- Once the pasta is cooked, drain, season with the béchamel sauce and add the prawns.
Put the basil leaves, the rock salt, the oil, the pine nuts and the Strakì in the blender until get a nice consistent pesto sauce. Cook the trofie in ...
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