Name: Spinach Tagliatelle with Prawns Marinated in Lemon EVOO and Panettone crumbs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Ingredients: 1 ½ cups Vignoli spinach tagliatelle (2 “nests”); ¼ cup Panettone; 1 and ½ cup cherry tomatoes; 3 cloves of garlic; 1 and ½ glass of white wine; 2 and ½ tbsp of Vignoli Lemon Infused EVOO; Salt and Pepper to taste; 4 fresh prawns; 2 cloves of garlic; 1/2 fresh chili pepper; the zest of half a lemon; fresh herbs (choice of sage, thyme, rosemary); 1 and ½ tbsp of Vignoli Lemon Infused EVOO; pepper as needed.

Spinach Tagliatelle with Prawns Marinated in Lemon EVOO and Panettone crumbs

Looking for the perfect Christmas eve entree? This tagliatelle recipe is festive and elegant and will surely be the crowd-pleaser you wish for. Crunchy panettone crumbs and infused lemon EVOO give this dish a pleasant sweetness and a delicate scent, and it’s very easy to make. The only precaution is to use excellent ingredients and leave the pasta "al dente."

Ingredients

Serves:2

Imperial Metric

1 ½ cups Vignoli spinach tagliatelle (2 “nests”)
¼ cup Panettone
1 and ½ cup cherry tomatoes
3 cloves of garlic
1 and ½ glass of white wine
2 and ½ tbsp of Vignoli Lemon Infused EVOO
Salt and Pepper to taste

For the prawns:

4 fresh prawns
2 cloves of garlic
1/2 fresh chili pepper
the zest of half a lemon
fresh herbs (choice of sage, thyme, rosemary)
1 and ½ tbsp of Vignoli Lemon Infused EVOO
pepper as needed.

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250 g Vignoli spinach tagliatelle
a slice of panettone (about 30 g)
200 g of cherry tomatoes
3 cloves of garlic
1/2 fresh chili pepper
a glass and a half of white wine
20 ml Vignoli Lemon Infused EVOO
For the prawns:
4 fresh prawns
2 cloves of garlic
1/2 fresh chili pepper
the zest of half a lemon
fresh herbs (choice of sage, thyme, rosemary)
Vignoli Lemon Infused EVOO as needed
pepper as needed

Preparation

Imperial Metric

Clean the prawns well. Set the heads, legs, and carapace aside, as you will need them for the comic. Incise the back and remove the intestine.
Season the prawns with plenty of lemon oil, chili pepper, two cloves of garlic and finely chopped herbs, a pinch of pepper, and the grated lemon zest. Cover with transparent film and leave to rest in the refrigerator for 24 hours.
After the time has elapsed, in a pan, fry two cloves of garlic and the chili pepper in oil with lemon, salt, and pepper for a couple of minutes. Add the chopped tomatoes and the white wine, and cover with vegetable broth or water, cooking over low heat.
In the meantime, cook the remains of the prawns in lemon oil, a clove of garlic, salt, pepper, and half a glass of water in a saucepan for about ten minutes. Strain, add the fumet to the pasta sauce, and cook over low heat for about twenty minutes (add vegetable broth if necessary). Eliminate the garlic.
Cook the tagliatelle in plenty of boiling salted water. Drain them al dente and finish cooking in a pan, sautéing with a few tablespoons of lemon oil.
Toast a slice of panettone and crumble it coarsely.
Serve the fettuccine with the prawns*, a little of their marinade, and the panettone crumbs, and finish with a drizzle of oil and fresh herbs.

Clean the prawns well. Set the heads, legs, and carapace aside, as you will need them for the comic. Incise the back and remove the intestine.
Season the prawns with plenty of lemon oil, chili pepper, two cloves of garlic and finely chopped herbs, a pinch of pepper, and the grated lemon zest. Cover with transparent film and leave to rest in the refrigerator for 24 hours.
After the time has elapsed, in a pan, fry two cloves of garlic and the chili pepper in oil with lemon, salt, and pepper for a couple of minutes. Add the chopped tomatoes and the white wine, and cover with vegetable broth or water, cooking over low heat.
In the meantime, cook the remains of the prawns in lemon oil, a clove of garlic, salt, pepper, and half a glass of water in a saucepan for about ten minutes. Strain, add the fumet to the pasta sauce, and cook over low heat for about twenty minutes (add vegetable broth if necessary). Eliminate the garlic.
Cook the tagliatelle in plenty of boiling salted water. Drain them al dente and finish cooking in a pan, sautéing with a few tablespoons of lemon oil.
Toast a slice of panettone and crumble it coarsely.
Serve the fettuccine with the prawns*, a little of their marinade, and the panettone crumbs, and finish with a drizzle of oil and fresh herbs.
*You can blanch the prawns for a couple of minutes or serve them raw, simply marinated.

For this recipe you need

Lemon Infused Extra Virgin Olive Oil

Spinach Tagliatelle

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