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Red Prawn by Andrea Cavaliere, Cecconis Restaurant
TAGLIOLINI ROYAL PRAWNS AND ARTICHOKES
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Ingredients
for 4 people:
400 g of fresh Tagliolini
1 Kg Prawns Size 1
6 Artichokes with spine
Oil De Coppini
Garlic
Pinch of Chilli
Pinch of Parsley
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 Put
3 spoons of De Coppini Oil in a pan, let it heat and add a clove
of garlic and a pinch of chilli. Let it cook and then add the
Prawns (that must be cleaned and heads taken off). Add the Artichokes
and a drop of Brandy to flavour. Boil the Tagliolini in salt
water for 3-4 minutes. When perfectly cooked drain the Tagliolini
and put in a bowl adding the previously made sauce . Squeeze
the prawns' heads on top of the pasta. Drizzle with De Coppini
Oil and sprinkle a pinch of parsley. Mix well for a couple
of minutes until all is absorbed.
THE CHEF:
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ANDREA CAVALIERE
Cecconis Restaurant, 5 Burlington Garden
W7S 3ZW LONDON
TEL: 0207 434 1500
www.cecconis.co.uk
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