Stuffed "paccheri"

Ingredients for 4 people:

• 24 pasta like "paccheri"
• 24 prawns
• 5.64 OZ (160 grams) of ricotta cheese
• 3.53 OZ (100 grams) of spinach
• 3.53 OZ (100 grams) of fresh salmon
• 1 bottle of 33 ml of double malt beer
• 1 tablespoon oil EVO
• salt
• pepper

Time: 1 hour

Cook the salmon steamed with a solution of water flavored with ½ bottle of lager beer.
After 5 minutes, remove the salmon fillet, let it cool, crumble and add it to 80 gr. ricotta cheese. Pepper to taste, and this is the first salmon mousse.
Steaming in salt water, the spinach for 5 minutes, then add them to 80 gr. ricotta cheese (spinach mousse).  

Boil the "paccheri" in salted water and simultaneously stir-fry the prawns blending with the remaining beer. Season with salt.
Cool "paccheri" under the water, add a little olive oil and suffed 12 with salmon mousse and 12 with spinach mousse, decorated with a lobster each.
Excellent as an aperitif.

 See the recipe in printable PDF

Summer’s prawns

Summer’s prawns

INGREDIENTS

For 2 people

• 7 OZ (200 grams) of prawns
• 1 large or 2 small tomatoes
• 1 courgette
• 1 small onion
• ½ hot pepper
• ½ cup dry white wine
• 2 tablespoons extra virgin olive oil
• 2 sage leaves
• 3 leaves of basil
• A pinch of salt

Time: 30 min

Clean the prawns by removing the head and the dark filament, wash them thoroughly in cold water, I take off the filament cut them with a cutter.

In a wok and add the olive oil and the onion thinly sliced.
Add sage, red pepper and prawns.
In a small pot of boiling water for 1 minute add the tomatoes, after peel them with a boxcutter and remove the seeds inside.

After 2 minutes add the courgette with shrimp and the diced tomato.
Add the wine and a pinch of salt, cook for 15 minutes covered.
Remove the lid and let dry thoroughly.
When cooked, add the fresh basil and serve.

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