Tagliatelle with Grappa, strawberries and prawns

First courses
piatti
Young
grappa
4 people
pax
Andrea Tracanna, Ristorante Flaminio 86, Roma
40 minutes

Ingredients:

300 g prawns
300 g fettuccine
100 g cherry tomatoes
Orange
Maldon salt
6 strawberries
Grappa

Preparation:

Clean and shell the prawns, removing the heads.
Pour some garlic-flavoured oil in a saucepan and toast  the heads slightly. Add  the Grappa and flambé. Press the heads and filter the content. Make tomato concasse, grind the tomato concasse in order to make a pesto and add it to the filtered juice. Cook and drain the pasta.
Season the tagliatelle in the tomato-prawn bisque, add salt if needed and add the prawn tartare. Slice the strawberries and add them to the tagliatelle. Drizzle some Grappa just before serving.
This dish can be decorated with a fan-shaped strawberry and a prawn marinated in orange, Grappa and Maldon salt.