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  Red Prawn by Andrea Cavaliere, Cecconis Restaurant

TAGLIOLINI ROYAL PRAWNS AND ARTICHOKES

Tardo Autunno 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

the dishPut 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:

Tardo Autunno ANDREA CAVALIERE

Cecconis Restaurant, 5 Burlington Garden
W7S 3ZW LONDON

TEL: 0207 434 1500

www.cecconis.co.uk

D34-35  New Covent Garden Market  Nine Elms Lane  London  SW8 5LL
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