Ugh Ugh Ugh!
For once I have something interesting to show you, I can not find the time.
But now I'll put a attimino because it truly deserves!
The combination is definitely unusual and well seem a bit 'risky, I thought myself the first time I ordered them in a restaurant but after tasting them in my mind there was only one and just thought
Reply!
So just married to surprise my husband I tried to prepare this recipe, I must say that already modest apartment that first time was great but in this new edition of Sunday I went over myself.
They were so good as to promise her husband that I would have given our next trip, or perhaps it was the wonderful prosecco hihihihi di Valdobbiadene vintage .....!
The execution is quite simple, the following ingredients for 2:
270 grams orecchiette (I prefer those of refrigerated, I think Buitoni)
prawns to taste your
a pack heavy cream
a knob of butter in oil
garlic salt
white wine In a large skillet heat the oil with a clove of garlic, then add the shrimp shelled and gut, cook salt and blending with the white wine.
In another pan heat a knob of butter, when melted, add a couple tablespoons of chopped truffles let go of a very low heat so the butter flavor.
Now add the cream, mix it well for the truffle butter and let it run until it is withdrawn a bit ', in that moment you are confident you will have made a good saporin truffles.
Cook the orecchiette in boiling salted water, drain al dente (always keep aside some 'of the cooking water) and mix them with shrimp and truffle cream, start adding a little homefried' cooking water , jumping more and more flavor.
now there is pappaverle and swear that the mere smell will satisfy you fully!
As a second there were skewers and baked shrimp cocktail that I will post as soon as possible.
Kisses.
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