Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

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:


  • Ingredients:

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

  • Author:
    • Andrea Tracanna, Ristorante Flaminio 86, Roma
  • Typology:
    • First courses
  • Preparation time:
    • 40 minutes
  • Notes: