A delicious summer recipe created by the Frollemente team, paired with our Tramonte chardonnay.
Ingredients
- For the Pasta
- 350 g remilled semolina
- 1 egg
- Water as needed
- Salt to taste
For the Sauce
- About 20 prawns
- 2 limes (juice and zest)
- 250 g cherry tomatoes
- 2 cloves of garlic
- Parsley as needed
- Salt to taste
- Pepper to taste
Method
Start by preparing the dough for the troccoli. Place the semolina and egg into a bowl. Gradually add the water and salt, and mix until you obtain a firm dough, not too soft.
Let the dough rest for half an hour at room temperature.
Meanwhile, prepare the prawn tomato and lime sauce. Place the lightly pressed, unpeeled garlic cloves and a generous layer of oil into a copper pan.
Wash the tomatoes and prawns well, removing the intestines from the prawns. You can decide whether to remove or leave the heads on the prawns.
Add the tomatoes to the pan and cook for 5 minutes.
Then add the prawns and cook for another 5-6 minutes on high.
Chop the parsley and add it to the sauce. Deglaze with the juice of two limes.
Season generously with salt and pepper.
Once the prawns are cooked, turn off the heat (and remove the garlic cloves).
Cook the troccoli in salted boiling water for 3 minutes.
When ready, drain well and add them to the pan. Toss everything together with a drizzle of raw oil and the lime zest and serve with a lovely glass of Tramonte Vignamaggio white wine.
