Ingredients for 4 serves
For the pasta
- 300 gr. – Wheat flour g. 300 (250 gr. all-purpose/”00” flour and 50 gr. Manitoba flour)
- 3 – Eggs
- 1 – Tablespoon white wine
- Q.s. – Salt
- 1 glass – Water
For the filling
- 300 gr. – Prawns
- 1 – Garlic clove
- 200 gr. – Ricotta cheese
- 1 tablespoon – Grated Parmigiano Reggiano
- Q.s. – Nutmeg
- Q.s. – Black pepper
For the garnish
- 12-15 – Cleaned scampi
- 200 gr. – Pachino cherry tomatoes
- 20 gr. – Pine nuts
- Q.s. – Basil
- Q.s. – Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
- Q.s. – Salt flavoured with herbs (rosemary, sage, grated lemon zest)
- 1 teaspoon – Brandy
- 1/2 glass – white wine
- 1 – Garlic clove
- Q.s. – Salt
EXTRA VIRGIN OLIVE OIL
Monocultivar Taggiasca
Method
For the pasta
- 1Form a fountain with the flour and break the eggs in the centre, then add a pinch of salt.
- 2Knead, add the white wine and water and continue kneading for a few minutes.
- 3Roll out the dough and cut it with a pasta cutting wheel.
- 4Brush the edges with some egg yolk and place the filling in the centre of the pasta square.
For the filling
- 1Sauté the chopped prawns with garlic and brandy; mix with ricotta, grated Parmigiano, black pepper and nutmeg.
For the garnish
- 1Pan-fry the garlic clove with some Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil. Then, add the cleaned scampi and let them brown.
- 2Remove the garlic clove, then sprinkle some brandy and white wine, and simmer.
- 3Add the pine nuts, the halved cherry tomatoes and the basil. Toss over a high heat. Season with herb-flavoured salt.
Food plating
Boil the pasta in a large amount of salted water, drain and finish cooking in a pan with the sauce. Serve with a drizzle of Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil.
