FRESH PASTA RECIPIES:

Pappardelle with Prawns,

in Gorgonzola Cheece & Dry Martini Sauce

Ingredients:           

400      g         Pappardelle “Canuti”,

500      g         Shelled Prawn Tails

150      g         Gorgonzola Cheese

40        g         Butter

10        g         Chives (chopped)

120     ml.       Fresh Cream

60       ml.       Martini Dry

             Salt – Pepper

Preparation:

1. Cut the prawns along the back and devein them.
2. Melt the butter in a pan, add the prawns and cook over high heat.
3. Moisten with the Martini Dry.
4. Allow to evaporate, add the cream and the Gorgonzola, and cook over moderate heat until a cream is obtained.
5. Salt to taste.
6. Cook the Canuti Pappardelle in abundant boiling salted water, drain and toss with the sauce.
7. Serve while still very hot, garnishing with the finely chopped chives and a sprinkling of ground pepper.