MyPinchofItaly.co.uk Pappardelle Porcini and Prawn

Pappardelle is an egg pasta format similar to tagliatelle however a little broader and is common of Tuscany.

Pappardelle in basic do incline dressings with a strong texture and flavour, and the matching with Porcini mushrooms is among them. Prawns are likewise gladly coupled with them.

Serves: 4|Preparation time: 30 minutes|Cooking time: approx. 20 minutes

. Pappardelle Pasta: 350 g . Porcini mushrooms, fresh or frozen: 300 g . Prawns, fresh or frozen, about 250 g . Additional Virgin olive oil (EVOO or Olive Oil: 3 tablespoons . Garlic: 2 peeled cloves . A sprig of fresh parsley, minced . Salt and black pepper: to taste
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Technique

Pointer: Prevent cleaning mushroom under running water, simply tidy with a moist fabric or brush them carefully to eliminate traces of soil.

Slice Porcini lengthwise or into portions, as you choose.

Wash the prawns under running water, then eliminate their shells and head and particularly the black thread above the back with the help of a little sharp knife or toothpick, wash them once again and carefully dry them with kitchen area sheet.

In a big fry pan, heat 3 tablespoons of oil, as quickly as it is hot brown the garlic cloves, include a little handful of sliced parsley. Include the porcini mushrooms, cook for 5 minutes on a medium heat, then include the shelled prawns and keep cooking for an additional 2-3 minutes, season with salt and pepper to taste.

In a pot, bring the water to the boil, plunge the Pappardelle, salt them, prepare them al dente and after that drain them by choosing them up with kitchen area tongs and including them straight to the pan with the mushrooms and prawns, include a drop of cooking water to blend, serve with the remainder of the sliced fresh parsley.

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