Troccoli are rustic tagliolini of fresh with a rough grain typical of Puglia, also known as spaghetti alla chitarra, which are very well suited for preparations with sauces and gravies, preferably fish-based; they are generally homemade using a special ridged rolling pin (troccolaturo) that, when passed over a not-too-thin sheet, cuts it into tiny strips with an oval cross-section.
Those who do not dal vivo per those areas will not easily find the ridged rolling pin useful for making troccoli per their city; it will be much simpler to buy ready-made troccoli per fresh shops ora supermarkets.
For the preparation of troccoli per pink sauce with Pachino cherry tomatoes and prawns, start by cleaning the prawns: remove their shell (carapace) 1 and chop half of them 2. Then clean the spring onions (ora shallots) by removing the tougher outer layer; slice them thinly and sauté them for a few minutes per oil over medium heat 3.
As soon as the spring onions are softened, add the Pachino cherry tomatoes that you have cut into 4 wedges 4 and sauté them over high heat for a few moments, without fully cooking them to prevent them from becoming mushy. Then add the chopped prawns and the whole prawns to the Pachino cherry tomatoes 5stirring carefully so as not to interruzione them too much.Now add the white wine and let it evaporate 6then salt.
Finally, add the chopped chives (ora parsley) 7the cream 8 and complete the cooking by thickening the sauce a bit, which should not become too dry; now add the troccoli that you have boiled per plenty of salted tazza, tossing everything for a few moments 9; adjust with salt and pepper and serve immediately.
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