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Spaghetto Quadrato n.1 with honey, prawns and porcini mushrooms

RECIPES LA MOLISANA


Spaghetto Quadrato n.1 with honey, prawns and porcini mushrooms

 
PREPARATION

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Porcini mushrooms   200g
  • Large prawns   4 pieces
  • Red tomatoes   2 pieces
  • Garlic   2 cloves
  • Carrots   2 pieces
  • Honey   1 table spoon plus 1/2
  • Celery   1 piece
  • Onion   1 piece
  • Shallots   1 piece
  • Parsley   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

Peel the prawns, keeping aside the scraps for the broth. In a saucepan pour a little extra virgin olive oil, sauté the onion, celery and carrots, add the scraps of prawns and red tomatoes cut into pieces, put 500 ml of water and cook for 20 minutes. Season with salt and strain the broth.

In another pan, heat the extra virgin olive oil, sauté the chopped shallots, place the tails of prawns, and let sauté until lightly browned. Combine the honey and the prawns broth and continue cooking for a few minutes. Season with salt.

In a pot heat the extra virgin olive oil, sauté the garlic, add the previously cleaned and cut into cubes porcini mushrooms. Cook the porcini mushrooms for a few minutes on high heat. Season with salt. Combine the porcini sauce and cook prawns.

In salted boiling water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the prawns sauce and porcini mushrooms, sprinkle with chopped parsley. 

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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