Troccoli pasta with zucchini sauce, prawns and cheese and pepper sauce
Tommaso Ruggieri
Menù Ingredients
80 g Troccoli pasta
to taste Salt
to taste Chopped garlic
to taste Chopped parsley
to taste Mixed sprouts
SERVES 1
Brown the chopped garlic in a pan with a drizzle of oil. Add the Gransalsa sauce with zucchini and the Èmazzancolle prawns. Cook for a few minutes then add the salt and parsley. Cook the troccoli in plenty of salted boiling water. When the troccoli are cooked, sauté them with the zucchini sauce and prawns. On a serving plate, spread a layer of heated Ècacioepepe and add the steaming troccoli. Garnish with some parsley-flavoured oil and mixed sprouts.
