Troccoli in pink sauce with Pachino cherry tomatoes and prawns

Name: Troccoli in pink sauce with Pachino cherry tomatoes and prawns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Egg Spaghetti alla Chitarra pasta 12.375 oz; Pomodori di Pachino (cherry tomatoes) 2 ½ cups; Extra virgin olive oil 5 spoonfuls; Shrimp tails 0.7 lb; Chives to taste; Fresh liquid cream 0.4 cup; Fine salt to taste; Black pepper to taste; White wine to taste; Fresh scallion 2

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494

Calories per serving

Energy Kcal 494
Carbohydrates g 62
of which sugars g 8.2
Protein g 18.9
Fats g 17.9
of which saturated fat g 5.14
Fiber g 3.6
Cholesterol mg 171
Sodium mg 408

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4 persone
Cost: High

PRESENTATION

Troccoli are rustic tagliolini of fresh pasta with a rough grain typical of Puglia, also known as spaghetti alla chitarra, which are very well suited for preparations with sauces and gravies, preferably fish-based; they are generally homemade using a special ridged rolling pin (troccolaturo) that, when passed over a not-too-thin sheet, cuts it into tiny strips with an oval cross-section.

Those who do not live in those areas will not easily find the ridged rolling pin useful for making troccoli in their city; it will be much simpler to buy ready-made troccoli in fresh pasta shops or supermarkets.

INGREDIENTS: Egg Spaghetti alla Chitarra pasta 12.375 oz (350 g); Pomodori di Pachino (cherry tomatoes) 2 ½ cups (300 g); Extra virgin olive oil 5 spoonfuls; Shrimp 0.7 lb (300 g) - tails; Chives to taste; Fresh liquid cream 0.4 cup (100 ml); Fine salt to taste; Black pepper to taste; White wine to taste; Fresh scallion 2

Preparation

How to prepare Troccoli in pink sauce with Pachino cherry tomatoes and prawns

For the preparation of troccoli in pink sauce with Pachino cherry tomatoes and prawns, start by cleaning the prawns: remove their shell (carapace) 1 and chop half of them 2. Then clean the spring onions (or shallots) by removing the tougher outer layer; slice them thinly and sauté them for a few minutes in oil over medium heat 3.

As soon as the spring onions are softened, add the Pachino cherry tomatoes that you have cut into 4 wedges 4 and sauté them over high heat for a few moments, without fully cooking them to prevent them from becoming mushy.
Then add the chopped prawns and the whole prawns to the Pachino cherry tomatoes 5, stirring carefully so as not to break them too much.
Now add the white wine and let it evaporate 6, then salt.

Finally, add the chopped chives (or parsley) 7, the cream 8 and complete the cooking by thickening the sauce a bit, which should not become too dry; now add the troccoli that you have boiled in plenty of salted water, tossing everything for a few moments 9; adjust with salt and pepper and serve immediately.

Tip

Troccoli are often found in the refrigerated sections of supermarkets, as they are sold as fresh pasta, but sometimes you can also find them among dried pastas; if you really can't find troccoli, you can substitute them, with equally satisfying results, with vermicelli or spaghetti alla chitarra.

For the translation of some texts, artificial intelligence tools may have been used.

Troccoli in pink sauce with Pachino cherry tomatoes and prawns

PRESENTATION

How to prepare Troccoli in pink sauce with Pachino cherry tomatoes and prawns

Tip

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