Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 20 minuti |
Ingredients
| 24 g | tagliolini |
| 24 | prawns |
| q.b. | bechamel Sterilgarda |
| 1 bicchieri | prosecco |
| 20 g | butter |
| 1 | shallot |
| q.b. | parsley |
| q.b. | soy sauce |
| q.b. | salt |
| q.b. | pepper |
Preparation
- In a saucepan, heat the butter and sauté the finely chopped shallot.
- When it becomes transparent, blend with the prosecco and let it evaporate.
- Combine the resulting Prosecco reduction with the Sterilgarda béchamel sauce heated in a separate pan.
- Cook the tagliolini in plenty of salted water
- Meanwhile, in a pan, sauté the prawns with a drizzle of oil and a spoonful of soy for about ten minutes.
- Once the pasta is cooked, drain, season with the béchamel sauce and add the prawns.
Boil the spinach, squeeze it and chop it finely. Pour the chopped spinach into a bowl, add the Sterilgarda mascarpone, the parmesan, the egg, the nutmeg ...
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