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THE MAG RECIPE!

0 min.

MEZZE MANICHE WITH RIVER SHRIMP, CHERRY TOMATOES AND BASIL OVER PUMPKIN PUREE

By Michele Marinelli and Natascia Trenti from Le Logge Restaurant

le-logge-staff

Ingredients for 4 People:

400 g of Mezze maniche

For the sauce in the pan:

200 g Deveined River Shrimp

20 Cherry Tomatoes

20 Basil leaves

1 cleaned garlic clove, cut in half

1 teaspoon of EVOO

Pumpkin Puree:

300 g cleaned pumpkin pulp

1 small potato

1 scallion, EVOO

Procedure:

For the pumpkin puree begin by cleaning and chopping the scallion, lightly sauté in EVOO. Then add the small potato cut in four, the pumpkin, water as needed for the consistency of the pumpkin and salt to taste. Cook over moderate flame and then puree it in the mixer. If necessary use a strainer if any lumps remain. For the sauce, put oil in the pan with the garlic, and sauté them; add the basil and the shrimp, cook for a minute and add the cherry tomatoes cut in four and then turn off the flame. Boil the mezze maniche in salted water and then cook the pasta together with the sauce over a flame. For a better presentation we advise you to put the pumpkin puree on a platter and serve it over the mezze maniche.

Enjoy your meal!

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