{"id":1125,"date":"2020-12-30T19:42:05","date_gmt":"2020-12-30T19:42:05","guid":{"rendered":"https:\/\/btaly.it\/uncategorized\/paccheri-with-btaly-t-q-i-p-pomodori-secchi-sottolio-cream-prawns-their-bisque-and-pesto\/"},"modified":"2021-04-08T09:09:04","modified_gmt":"2021-04-08T09:09:04","slug":"paccheri-with-btaly-t-q-i-p-pomodori-secchi-sottolio-cream-prawns-their-bisque-and-pesto","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/recipes\/paccheri-with-btaly-t-q-i-p-pomodori-secchi-sottolio-cream-prawns-their-bisque-and-pesto\/","title":{"rendered":"Paccheri with Btaly T.q.I.P Dried Tomatoes in oil sauce, cream, prawns, their bisque and pesto"},"content":{"rendered":"<p>OUR CHEF FEDERICO FERRARO TODAY PRESENTS A PACCHERI WITH BTALY&#8217;S DRIED TOMATOES IN OIL SAUCE Tq.I.P.\u00a0 ACCOMPANIED\u00a0 BY GAMBERONI, BISQUE AND PESTO<\/p>\n<p><strong>Recipe<\/strong><\/p>\n<p><em>Ingredients serving 4 people<\/em><strong>:<\/strong><\/p>\n<ul>\n<li>\u00a01 jar of <strong>Btaly<\/strong> <em>Tq.I.P<\/em> Pomodori Secchi Sott&#8217;Olio<\/li>\n<li>\u00a012 prawns<\/li>\n<li>\u00a030 g pine nuts<\/li>\n<li>\u00a050 g parmesan<\/li>\n<li>\u00a0400 g paccheri<\/li>\n<li>\u00a030 ml white wine<\/li>\n<li>\u00a050 ml tomato sauce<\/li>\n<li>\u00a0extra virgin oil<\/li>\n<li>\u00a01 bunch of basil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Put a pot full of water to boil.<\/p>\n<p>&nbsp;<\/p>\n<p>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.<\/p>\n<p>Blend with white wine and when it&#8217;s evaporated cover with water and tomato sauce. Cook for 30 minutes, filter and\u00a0 then reduce by half at medium heat. Ready!<\/p>\n<p>&nbsp;<\/p>\n<p>Salt the water and and cook paccheri.<\/p>\n<p>&nbsp;<\/p>\n<p>In the meanwhile whisk the content of the jar of <strong>Btaly<\/strong> <em>Tq.I.P<\/em> Pomodori Secchi Sott&#8217;Olio using only half of the oil present with pine nuts, parmesan and a pinch of salt. Our sauce it&#8217;s ready!<\/p>\n<p>&nbsp;<\/p>\n<p>Whisk the bunch of basil with oil, parmesan, pine nuts and salt.<\/p>\n<p>&nbsp;<\/p>\n<p>Toast the prawns in a pan, drain the paccheri, add the bisque and the <strong>Btaly<\/strong> <em>Tq.I.P<\/em> pesto di Pomodori Secchi Sott&#8217;Olio and cream.<\/p>\n<p>&nbsp;<\/p>\n<p>Serve paccheri forming a semicircle in the dish and decore with pesto, quenelle of prawns tartare , julienne of <strong>Btaly<\/strong> <em>Tq.I.P<\/em> Pomodori Secchi Sott&#8217;Olio and some leaves of basil.<\/p>\n<p>Enjoy your meal!<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/btaly.it\/wp-content\/uploads\/2020\/12\/FOTO-COLLABORAZIONE-FEDERICOFERRARO-533x400.jpg\" \/><\/p>\n<p>Recipe prepared by Federico Ferraro<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OUR CHEF FEDERICO FERRARO TODAY PRESENTS A PACCHERI WITH BTALY&#8217;S DRIED TOMATOES IN OIL SAUCE Tq.I.P.\u00a0 ACCOMPANIED\u00a0 BY GAMBERONI, BISQUE AND PESTO Recipe Ingredients serving 4 people: \u00a01 jar of Btaly Tq.I.P Pomodori Secchi Sott&#8217;Olio \u00a012 prawns \u00a030 g pine nuts \u00a050 g parmesan \u00a0400 g paccheri \u00a030 ml white wine \u00a050 ml tomato sauce [&#8230;]\n","protected":false},"author":3,"featured_media":1121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[187],"tags":[770,779,777,784,787],"class_list":["post-1125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-btaly","tag-chef","tag-dried-tomatoes","tag-federico-ferraro-en","tag-tqip"],"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/comments?post=1125"}],"version-history":[{"count":0,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/1125\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/1121"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=1125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/categories?post=1125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/tags?post=1125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}