Paccheri with Btaly T.q.I.P Dried Tomatoes in oil sauce, cream, prawns, their bisque and pesto

OUR CHEF FEDERICO FERRARO TODAY PRESENTS A PACCHERI WITH BTALY’S DRIED TOMATOES IN OIL SAUCE Tq.I.P.  ACCOMPANIED  BY GAMBERONI, BISQUE AND PESTO

Recipe

Ingredients serving 4 people:

•  1 jar of Btaly Tq.I.P Pomodori Secchi Sott’Olio
•  12 prawns
•  30 g pine nuts
•  50 g parmesan
•  400 g paccheri
•  30 ml white wine
•  50 ml tomato sauce
•  extra virgin oil
•  1 bunch of basil

 

 

Preparation:

Put a pot full of water to boil.

 

Shell the prawns and conserve while with the heads prapare the bisque. Brown in a sauce pan the onion and the heads of the prawns over high heat for 3 minutes.

Blend with white wine and when it’s evaporated cover with water and tomato sauce. Cook for 30 minutes, filter and  then reduce by half at medium heat. Ready!

 

Salt the water and and cook paccheri.

 

In the meanwhile whisk the content of the jar of Btaly Tq.I.P Pomodori Secchi Sott’Olio using only half of the oil present with pine nuts, parmesan and a pinch of salt. Our sauce it’s ready!

 

Whisk the bunch of basil with oil, parmesan, pine nuts and salt.

 

Toast the prawns in a pan, drain the paccheri, add the bisque and the Btaly Tq.I.P pesto di Pomodori Secchi Sott’Olio and cream.

 

Serve paccheri forming a semicircle in the dish and decore with pesto, quenelle of prawns tartare , julienne of Btaly Tq.I.P Pomodori Secchi Sott’Olio and some leaves of basil.

Enjoy your meal!

Recipe prepared by Federico Ferraro