Tagliatelle with Grappa, strawberries and prawns
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.
Recommended Grappa:
Sarpa di Poli
Link to the restaurant:
www.flaminio86.it
- Ingredients:
300 g prawns
300 g fettuccine
100 g cherry tomatoes
Orange
Maldon salt
6 strawberries
Grappa - Author:
- Andrea Tracanna, Ristorante Flaminio 86, Roma
- Typology:
- First courses
- Preparation time:
- 40 minutes
- Notes:
