Trofie fresh pasta with Sicilian red prawns and #Amalfi lemons is a mouth-watering dish that brings together the best of Italian ingredients.
Italian food in #hongkong to cook dinner and where to find it
A drop of #Sambuca or anise at the end, and the lemon zest, just brings up a freshness unbelievably good and all the taste of the prawns comes out.
What is Trofie pasta?
The pasta is a specialty of Liguria, a region in the northwest of Italy, which is made by rolling small pieces of dough with your hands to create elongated pasta shapes.
Why Sicilian red prawns?
The dish is elevated by adding the succulent Sicilian red prawns, which are known for their sweetness and firm texture. They are sustainably farmed off the coast of Sicily and are considered a delicacy not only in Italy but all around the world.
Sicilian red prawns are considered the best because they have a unique taste and texture that is unmatched by other varieties of prawns. They are raised in the pristine waters of the Mediterranean Sea and fed on a diet of plankton, which gives them their distinctive sweet flavor and firm texture.
Why Amalfi Lemons?
The #Amalfi #lemons add a zesty, citrusy flavor to the dish. These lemons are grown in the Amalfi Coast, a beautiful stretch of coastline in southern Italy. The lemons are large, plump, and juicy, with a fragrant aroma that is unparalleled. They are perfect for adding a burst of flavor to pasta dishes, salads, and desserts.
Ermanno Lelli, lives in the area and i love to bring the taste of my home into each dish at Segreto #Exclusive Italian in Hong Kong.
Amalfi LEmons are harvested by hand to be sure not to damage the delicate fragrance and aroma.
Amalfi lemons are considered the best because they are grown in the perfect conditions for producing the juiciest and most flavorful lemons. The Amalfi Coast has a unique climate with plenty of sunshine and rain, which nourishes the lemon trees and gives them their distinct flavor. The lemons are also harvested by hand, which ensures that they are of the highest quality.
To make the Troffie fresh pasta with Sicilian red prawns and Amalfi lemons, you will need:
- 400g of Trofie pasta
- 400g of Sicilian red prawns
- 2 Amalfi lemons
- 1 cloves of garlic, thinly sliced
- 1/2 onion, finely chopped
- 150ml of white wine
- 150ml of fish broth (i use the same pasta water)
- 200g of Italian mascarpone cheese, better homemade
here a recipe from Italy very easy: home made mascarpone cheese Italiano
- Olive oil
- Fresh Basil
1. Clean the prawns by removing their heads and shells and devein them.
add all shells in the pasta water
2. In a pan over medium heat, add a splash of olive oil and the thinly sliced garlic and the white wine, cook for 1 min
3. Add the prawns to the pan and cook for a few minutes until they turn pink. Remove them from the pan and set aside.
4. In the same pan, Add the fish/pasta water, wait to boil, and add the Trofie
5. add fish/pasta water as needed until the pasta is well cooked and al dente
6. Add the mascarpone cheese to the sauce and stir until it is fully melted and blended.
7. add freshly grated lemon zest and finely chopped basil, and mix properly
8. serve on a pasta plate and add the prawns, some basil/lemon olive oil and freshly grinded black pepper
Pairing wine Falanghina del Sannio
#FalanghinadelSannio is a white wine that originates from the Campania region of southern Italy. It is produced from the Falanghina grape variety, which is indigenous to this region. The wine has a pale straw color with greenish reflections and is known for its fresh, fruity, and floral aroma.
This wine is an excellent match for Amalfi lemon and red prawns for several reasons. First, the acidity of the wine complements the tanginess of the lemon and the sweetness of the #prawns. The fresh, fruity notes of the wine also help balance the rich flavors of the dish.
Additionally, Falanghina del Sannio is a wine that is often grown in volcanic soils, which helps to impart minerality and subtle spiciness to the wine. This unique flavor profile further enhances the pairing with the lemon and prawns, adding depth and complexity to the dish.