Monte Delle Vigne Malvasia Callas 2020

A tribute to the famous actress and soprano, Callas is the truest expression of the Malvasia grape variety. It fascinates with its aromatic complexity and its fresh and mineral finish. Still Malvasia with a deep straw yellow color with greenish reflections. It offers complex and intense aromas, with floral notes, where white violet and hawthorn stand out. On the palate it is a harmonious and fresh Malvasia di Candia, which combines a good structure and minerality, with the classic varietal aromatic intensity. Callas, the pure aromatic Malvasia di Candia from Monte delle Vigne (Ozzano Taro), returns to win the Tre Bicchieri, the highest recognition in the Gambero Rosso 2022 Guide to Italian Wines. "Thanks to this goal, which is for us a fundamental step in the road traveled so far, in the name of sustainability and attention to the territory, we confirm ourselves among the national wine excellences – comments Paolo Pizzarotti president of Monte delle Vigne – We do it with a wine that together with Nabucco has represented our peculiar characteristic for over twenty years: the production of great still wines in a territory where sparkling wines dominate. It is a path that has led us to achieve this great result, which I believe is essential for the duties we have: our making wine must be based on environmental sustainability to give us increasingly good, healthy products designed for greater longevity". Tasting notes At sight: Deep straw yellow colour with greenish reflections.On the nose: Broad and intense, with citrus and mineral notes.On the palate: Excellent structure, soft and balanced with intense and well expressed aromas.

Pear Risotto with Gorgonzola and Raw Ham Roses

A refined and elegant first course proposal. A reinterpretation of an always appreciated classic, the "pear and gorgonzola risotto", which also in this proposed version is confirmed as a winner. A classy and elegant dish, where the strong flavor of gorgonzola is balanced by the sugary sweetness of pears. The presence of raw ham, with its aromaticity, harmonizes and dilutes the peculiar and decisive flavor of blue cheese. A delicious and creamy risotto, perfect to present at the table on a special occasion. There are only a few days left before this holiday, and many of us are looking for an easy, fast, but at the same time chic menu. We want delicious and tasty recipes, but easy to make to amaze our guests. The choice of what to cook originates from the culinary traditions of one's city, region or family. As first courses, both pasta and rice become the protagonists of the culinary proposals for the holidays. They also represent the perfect time to review and refresh traditional dishes with a modern touch. Pears are a fruit that appeals to young and old alike for their unique flavor. There are as many as 3000 varieties of pears, which are harvested in late summer and early autumn. This fruit is a real treasure trove of beneficial properties. It is suitable for inclusion in many diets, including low-calorie, low-cholesterol and for those suffering from diabetes. Pears are low-calorie, high in water, and contain plenty of fiber, antioxidants, and vitamins. Their origins are lost in the mists of time. Now let's see what we need to make our Pear Risotto with Gorgonzola and Raw Ham Roses. Ingredients 320 grams of Arborio Rice 1 shallot 1 glass of dry white wine 150 grams of spicy gorgonzola 2 pears extra virgin olive oil 60 grams of butter 80 grams of grated Parmigiano Reggiano cheese 100 grams of raw ham Ingredients for the vegetable broth 1 onion cloves a few celery sticks 2 carrots peppercorns Preparation Let's prepare the broth Peel an onion and thread it with a few cloves. Cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water. Bring to a boil and cook for an hour. Let's prepare the risotto In a saucepan, finely chop the shallot and sauté it with a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes. Deglaze with white wine. Cook the rice, adding vegetable broth when necessary. Let's complete the dish Wash, peel and dice the pears. Blend half of the pear cubes and set aside. Five minutes after the rice is cooked, add the chopped gorgonzola (without the crust), the diced pears and the blended pears.Turn off the heat and stir in the butter and grated cheese. Serve with raw ham roses.

Gnocchi with Seafood and Parsley Pesto

A fresh first course with a strong flavor. Here, the characteristic sweet taste of potatoes, slightly bitter, blends harmoniously with the explosion of flavors of seafood, offering a taste experience that combines the marine scent of molluscs and crustaceans with the delicate creaminess of parsley pesto. This delicious dish captures the scents and flavors of the land and sea, combining them creatively to offer new and surprising sensations to the palate. It is a versatile dish, suitable for any time of the year, capable of transforming an ordinary lunch into an unforgettable gastronomic experience. Today's proposal is a simple pesto, prepared in a mortar, in which the typical Italian aromas and flavors are enhanced. A creative idea in taste that, despite its apparent simplicity, stands out for the delicate flavor that parsley, a simple and humble ingredient, manages to give it, making it ideal both as a condiment for pasta and as an accompaniment to meat or fish. The protagonist is parsley pesto, one of the many variations of the classic basil pesto, a type of sauce similar to green sauce which, with its unique flavor, adds liveliness and a delicate note of freshness to fish dishes, meat, croutons and bruschetta. It is easy to prepare with classic ingredients such as extra virgin olive oil, pine nuts, garlic, lemon juice, salt and parsley; to taste, for a note of stronger flavor, two anchovies can also be added. Now let's see what we need to make our Gnocchi with Seafood and Parsley Pesto. Ingredients for the gnocchi 1 kg of old potatoes 300 grams of flour 1 egg salt For the dressing 700 grams of mussels and clams 400 grams of shrimp 2 anchovies 1 clove of garlic 1 chilli pepper 1/2 glass dry white wine salt Extra Virgin Olive Oil Ingredients for the parsley pesto 40 grams of fresh parsley leaves only 2 clove of garlic 2 tablespoons pine nuts 1/2 lemon juice + 2 tablespoons water Extra Virgin Olive Oil salt Preparation Let's start by preparing the parsley: peel the leaves and wash them under running water. Next, put them on sheets of kitchen paper and dry them gently. Let's move on to the pesto: in the mortar, put a clove of garlic and pine nuts, then start crushing them. Then add the parsley leaves a few at a time. Combine the lemon juice, two tablespoons of water and just enough of Extra Virgin Olive Oil to obtain a creamy sauce. Now let's take care of the mussels and clams: wash them under running water and transfer them to a large pot with cold water and a handful of coarse salt. Let them drain for an hour. After the indicated time, rinse them again to remove excess salt and sand. In a large pot, bring plenty of water to a boil and put the potatoes to boil. When they are cooked, we drain them, peel them and pass them through a sieve. Put the mashed potatoes on the pastry board and make a hollow in the center where we insert the egg and salt. Add the flour and knead until you get a homogeneous and smooth dough. Take a piece of dough at a time and make 1 cm rolls with your hands. With a knife, cut small pieces of dough and pass them through the floured grater. In a large pan, put a drizzle of Extra Virgin Olive Oil, the garlic clove and the chilli pepper. Bring to the heat and let it flavor, then add the anchovies and let them melt, cook the shrimp for a minute over high heat, and add the mussels and clams. In a large pot, bring plenty of salted water to a boil. When the water boils, dip the gnocchi and drain them when they come to the surface. Gently dip them in our fish sauce, then add a few tablespoons of parsley pesto and a few tablespoons of gnocchi cooking water if necessary. Serve with a drizzle of raw Extra Virgin Olive Oil and grated lemon zest.

Risotto with Prosciutto Crudo and Melon

An original and flavorful first course proposal. It is a reinterpretation of a classic summer appetizer: ham and melon, one of the most successful combinations of Italian gastronomy, always current and never old-fashioned. A combination that may seem like a modern gimmick, but which actually has ancient roots. Historical sources take us back 2500 years, to the time of Hippocrates, the famous Greek physician and geographer considered "the father of medicine". According to Hippocrates, every food belongs to one of the four elements of nature: air, water, fire and earth, and is completed with hot, cold, dry and wet, to be balanced to maintain good health. At the time, it was customary to combine foods with contrasting tastes, such as sweet and salty, hot and cold, dry and wet. Ham and melon represented the perfect balance: melon, cold and moist food, was completed with ham, hot and dry. For today's recipe we will use the melon of the Cantaloupe or netted variety, the most widespread and appreciated. Raw prosciutto, on the other hand, offers a good amount of protein and a mix of mineral salts such as iron, calcium and phosphorus, precious for fighting drops in blood pressure and muscle fatigue. It also contains magnesium and potassium, which are essential in summer to compensate for the loss of salts due to excessive sweating. Magnesium, in particular, is essential for proper energy metabolism, promotes a good night's rest and fights tiredness and exhaustion. Today I propose risotto, undoubtedly a protagonist preparation in the kitchen, typical of Northern Italy. This preparation dates back to the 1500s, a period of which there is little historical evidence. The first risotto recipes began to appear only in the first half of the nineteenth century. Now let's see what we need to make our Risotto with Raw prosciutto and Melon. Ingredients 320 grams of rice 400 grams of melon pulp 150 grams of San Daniele prosciutto 120 grams of goat cheese 1 shallot 1/2 glass of Wine salt freshly ground black pepper extra virgin olive oil a knob of butter to cream marjoram vegetable broth Ingredients for the broth 1 onion cloves a few celery sticks 2 carrots peppercorns Preparation Let's prepare the broth: let's start by peeling an onion and piercing it with a few cloves. Next, we cut 2 carrots and 2 ribs of celery into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. Let's move on to the preparation of the melon pulp: divide the fruit in half, cut each half into wedges, remove the seeds and the outer skin, and then cut the pulp into cubes of possibly uniform size. Peel the shallot, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil. Let it flavor, then add the rice and toast it for a few minutes. We blend with the wine from the evaporating the alcohol. We continue by adding, when necessary, a ladle of broth until the end of cooking, which takes about 10-12 minutes. In the meantime, cut the raw ham into strips and make it crispy in a hot non-stick pan. When the rice is cooked, add the melon previously cut into cubes, the raw ham, season with salt and stir in the goat cheese, a knob of butter and marjoram. If desired, we can serve the risotto inside the melon wrapper. In this case, instead of cutting the melon into slices, we leave the fruit whole and empty the pulp with a spoon, creating a sort of melon "cup".

Chickpea Soup

A vegetarian proposal for a first course rich in flavor and genuineness. With its creamy and enveloping texture, this soup gives a perfect balance between the flavor of chickpeas and rosemary and the sweet mellowness of chestnuts. A true comfort food that pampers the palate with its creaminess and rustic and authentic flavor, never boring. It is a dish that we can customize with spices and aromatic herbs, to experiment with new combinations of flavors and aromas. Perfect for winter, the ideal season to rekindle the oven and stove. Now let's see what we need to make our Chickpea Soup. Ingredients 150 grams of Chickpea 150 grams of boiled and peeled chestnuts 2 carrots 2 shallots 1 spring onion vegetable broth salt black peppercorns 1 bay leaf rosemary, thyme, chopped parsley to taste extra virgin olive oil Ingredients for the vegetable broth 1 onion cloves a few celery sticks 2 carrots peppercorns You will also need croutons Preparation We start the day before by putting the Chickpeas in a pot, covering them with cold water and letting them rest for 24 hours. The next morning, drain, rinse and cook for about 50-55 minutes. Make side cuts on the chestnuts, put them in a pot with plenty of cold water and a bay leaf; Bring to the heat and cook for about half an hour (cooking time may vary depending on the size of the chestnuts). Once cooked, peel them while they are still hot. Let's prepare the broth: peel an onion and put a few cloves inside, then cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. In a large saucepan, pour a drizzle of extra virgin olive oil, add a finely chopped shallot and spring onion, diced carrot, thyme and rosemary, and cook for about 10 minutes. Then add the chickpeas, chestnuts and cover with the vegetable broth. Season with salt and pepper with freshly ground black peppercorns; Continue cooking for about 20 minutes. Turn off the heat and, before serving, stir in a drizzle of extra virgin olive oil and sprinkle with chopped parsley. Serve the soup hot, accompanied by croutons.

Blueberry Risotto with Burrata

Represents an original and delicate first course proposal. This dish goes beyond the classic flavor combinations to which we are accustomed, leaving us pleasantly surprised. The surprising and captivating recipe skilfully combines the fresh, sweet and sour flavor of blueberry, with its evocative wild notes, with the strong, strong and at the same time salty sweet of burrata, thus creating a marriage of flavors, textures and colors that evoke the wonders of the mountains. Its realization is extremely simple, but at the same time refined, making it perfect both for the most important occasions and for summer evenings in the moonlight, in pleasant sharing with friends. This dish, which evokes the scent of summer, is a real must for those who love the combination of fruit with savory dishes, with that touch of refinement and elegance that knows how to amaze and intrigue. Appetizers, first courses, and meat main courses that meet the acidic notes of berries, the sweetness of pineapple, melon and figs... Ideas for dishes that are never banal, to amaze with contrasts that give joy to the palate, with flavors that tend to be sweet and sour. The fruit protagonist of our recipe is blueberry, one of the berries, elixir of life for its nutritional virtues. A great culinary must for the summer, perfect for a light lunch in combination with green salads and savory cheeses, in cold pasta and white meat salads. This small round fruit with a purplish color is a great panacea for our health, rich in vitamins A, D and E, folic acid, mineral salts such as potassium, magnesium and phosphorus, organic acids, polyphenols, and five different anthocyanins with important antioxidant properties. Ingredients 320 grams of rice 150 grams of fresh blueberries + 2 tablespoons of water 1 spring onion 1 glass of dry white wine salt extra virgin olive oil a knob of butter a sprig of rosemary vegetable broth Ingredients for the broth 1 onion cloves a few celery sticks 2 carrots peppercorns Ingredients for the burrata sauce 1 buffalo burrata of 300 grams 2 tablespoons of fresh cream extra virgin olive oil salt Pepper 1 teaspoon of rice starch Preparation Let's prepare the broth: let's start by peeling an onion and piercing it with a few cloves. Next, we cut 2 carrots and 2 ribs of celery into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. Let's now dedicate ourselves to the burrata cream: put the burrata in a mixer with the liquid cream, a drizzle of extra virgin olive oil, a teaspoon of rice starch, salt and pepper, and work until you get a velvety cream. Divide the cream into two parts: 1/3 for creaming and the rest for decoration. In a saucepan put the blueberries with 2 tablespoons of water, bring to the heat and cook for a couple of minutes, then blend more than half with an immersion blender. Peel the spring onion, slice it thinly and put it in a saucepan with a drizzle of extra virgin olive oil. Let it flavor, then add the rice, toast it for a few minutes and then deglaze with a glass of dry wine. As soon as the wine evaporates, add the blended blueberries. Continue by adding a ladle of broth when necessary until cooked, about 10/12 minutes. When the rice is cooked, add the unblended blueberries and the third of burrata cream. Season with salt and stir in a piece of butter. All that remains is to serve with the burrata cream and rosemary in fantasy. Our Blueberry Risotto with Burrata is ready to be served.

Leek and Shrimp Risotto with Extra Virgin Olive Oil

A fish first course with a delicate and refined flavor, a timeless classic perfect to conquer the palate of our guests. A rich dish, characterized by delicate aromas and pastel colors, perfect for enhancing the leek. Although it can be found all year round, this vegetable has its ideal harvest period from early autumn until February. An alchemy of taste and aromas, where the sweetness of the leek goes wonderfully with the protagonist of the dish: the prawns. These come together to create an intense and unforgettable flavor, capable of transporting diners to the shores of the sea. The prawns, with a tender and slightly elastic consistency, with their sweetly mineral flavor, are enhanced by the grated lemon zest that gives freshness to the dish. A classy dish, perfect to present on a special occasion when we want tasty and easy-to-make recipes, to amaze our guests. Now let's see what we need to make our Leek and Shrimp Risotto with Extra Virgin Olive Oil. Ingredients 360 grams of rice 3 leeks 600 grams of Prawns Mixed for sautéing: 1 onion, 1 carrot, a celery stalk 2 l cold water 1 glass of dry white wine Extra Virgin Olive Oil 1 lemon grated zest parsley to taste fish broth Preparation Let's prepare the fish broth: after washing and cleaning the shrimp, put the carapace and heads in a saucepan together with a carrot, an onion, a celery stick and a drizzle of Extra Virgin Olive Oil. Brown everything and, with a fork, crush the heads of the shrimp. Add two liters of cold water, salt and cook over low heat for about an hour. In a large saucepan, put the leeks previously cleaned, washed and cut into slices, together with a drizzle of oil. Let it flavor, add the rice and toast it for a couple of minutes, then deglaze with the wine. When the wine has evaporated, add the broth filtered through a sieve, a ladle at a time, until the rice is cooked. Meanwhile, in a pan with a drizzle of oil, cook the prawns for a minute. At the end of cooking, add the prawns to the risotto, add a drizzle of Extra Virgin Olive Oil, parsley and serve with grated lemon zest. Our Leek and Shrimp Risotto with Extra Virgin Olive Oil is ready to be enjoyed.

Mezze Penne with Pumpkin with Bacon and Porcini Mushrooms

A first course with a delicate and enveloping flavor, the perfect emblem of the autumn season. This dish brings together two seasonal wonders: pumpkin and fresh porcini mushrooms. Their balance of flavors is impeccable, with the sweetness of pumpkin that blends harmoniously with the strong taste of porcini mushrooms, all enriched by bacon, which with its sweet and slightly smoky flavor further enhances the whole. Mushrooms, in particular, hold a special place in kitchens around the world. They are fascinating beings, without leaves, flowers or roots, and have over three million species, many of which have not yet been studied. A mysterious kingdom, neither animal nor vegetable, which has fascinated man over the centuries, surrounded by myths and legends. According to the Greeks, it was believed that when Jupiter, deity of the sky, lightning and rain, threw lightning at his wife Juno, queen of the gods, at the point where the lightning fell, mushrooms were born. Now let's see what we need to make our Mezze Penne with Pumpkin with Bacon and Porcini Mushrooms. Ingredients 320 grams of Mezze Penne 1 kg of raw pumpkin 100 grams of fresh porcini mushrooms 100 grams of sweet bacon cut into cubes 2 cloves of garlic 1 chilli pepper 1 sprig of rosemary Parmigiano Reggiano 2 tablespoons of cream cheese salt extra virgin olive oil fresh parsley to taste Preparation Prepare the porcini mushrooms by removing the earthy part at the base of the stem with a knife and cleaning the head and stem with a damp cloth (porcini mushrooms should never be washed under running water). Cut them in half and add a pinch of salt to let out any unwanted guests. Let them rest for about ten minutes, then remove the salt with a cloth. Cut them into slices or cubes, depending on your preference. In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic, making it brown. Add the porcini mushrooms, deglaze with a glass of white wine and let it evaporate. Cook the mushrooms for 15-20 minutes, then add the chopped parsley. Wash the pumpkin thoroughly, removing any traces of soil with a toothbrush. Cut it in half and, with a spoon, remove seeds and filaments. A piece of advice: let's not throw away the seeds! We can toast them in the oven with a little salt to obtain a delicious snack. Cut the pumpkin into quarters, remove the zest and cut it into cubes. In a saucepan, heat a drizzle of extra virgin olive oil with a clove of garlic, chilli pepper and a sprig of rosemary. Let it flavor for a few minutes, then add the pumpkin and enough water to cover it. Cook over low heat, with the lid on, until the pumpkin softens. Remove the rosemary and blend the pumpkin with a mixer, then add two tablespoons of cream cheese and mix. Cut the bacon into cubes and brown it in a pan with a drizzle of extra virgin olive oil until crispy. In the meantime, bring a pot of salted water to a boil and cook our Mezze Penne. Drain them al dente. Add the pasta to the pan with the pumpkin cream and sauté for a few minutes. Add the bacon, porcini mushrooms, parsley and let it flavor. Serve the dish with plenty of grated Parmesan cheese.

Risotto with Cream of Scampi, Burrata and Lemon

A first course with refined and elegant flavors, capable of blending the freshness of the sea with the sweet creaminess of burrata. This risotto, with its enveloping aromas and distinctive flavors, offers a true Mediterranean experience, elegant and classy. It is a creative and modern reinterpretation of a great classic, risotto with burrata, which will win you over with its simplicity and refinement. A first course with delicate tones and a fresh aroma, where the natural sweetness of the scampi is combined with the softness of the burrata, for a well-balanced organoleptic result, enhanced by the citrus note of lemon. Those who like to experiment can also replace lemon with orange or bergamot, creating equally pleasant variations. The combination of burrata, lemon, and langoustines might seem unusual, but it's absolutely delicious. In fact, at one time, certain gastronomic rules "forbade" combinations such as fish and cheese, considered a gamble, even without any historical basis justifying such a prohibition. Both of these ingredients, appreciated individually, together aroused perplexity, so much so that some considered them a "bickering of flavors". According to some, in fact, the strong flavor of the cheese risked covering the delicacy of the fish. However, this theory is easily debunked: there are delicate cheeses, such as primo sale, ricotta and burrata, which caress and embrace the taste of fish; while there are tastier fish, such as sardines, which go perfectly with more intense cheeses, creating a sea-mountain contrast appreciated even by the most demanding palates. Now let's see what we need to make our Risotto with Cream of Scampi, Burrata and Lemon. Ingredients 320 grams of rice for Carnaroli risotto 800 grams of scampi 3 tablespoons of fresh cream 1 small clove of garlic 1 spring onion lemon juice 1 burrata salt freshly ground black pepper extra virgin olive oil parsley For the fish stock disguise the head and the carapace 1 small glass of cognac 1 liter of water 1 spring onion garlic parsley a bunch tomato paste peppercorns salt Ingredients for the burrata sauce 1 buffalo burrata of 300 grams 2 tablespoons of fresh cream extra virgin olive oil salt Pepper 1 teaspoon of rice starch Preparation Remove the carapace from the scampi, remove the intestines and wash them under running water. With the head and carapace we prepare a fish stock: in a saucepan we heat a drizzle of extra virgin olive oil with the sliced spring onion and the peeled and crushed garlic, brown over high heat, then add the scampi scraps and deglaze with cognac. Add parsley, water, a pinch of salt, a few peppercorns and two tablespoons of tomato paste. Cook over medium-low heat for about 30 minutes.Now, let's move on to the scampi cream: heat a drizzle of oil in a pan with a clove of garlic to flavor. When the garlic is golden, remove it and add the scampi, cooking them for a minute on each side. Deglaze with the juice of a lemon, then transfer the scampi to the mixer, adding the cream and a ladle of fish stock, and blend until smooth. Now let's prepare the burrata cream: in the mixer add the burrata, liquid cream, a drizzle of extra virgin olive oil, a teaspoon of rice starch, salt and pepper, and blend until you get a velvety cream. Divide this cream into two parts: 1/3 we will use it for creaming, while the remaining part will be used to decorate the dish. For the risotto, fry the finely chopped spring onion, add the rice and toast it. Cook by adding the fish stock a little at a time. When cooked, add the scampi cream, burrata cream, grated lemon zest and chopped fresh parsley. Plate the risotto, completing with the burrata cream as a decoration.

Langhe DOC Arneis

The Langhe DOC Arneis colour is a strong straw yellow with greenish reflections. It smells as a bouquet of exotic flowers, hawthorn and acacia honey. It is captivating, soft, with the acidity giving freshness and being a flavor-enhancer. Tasting notes The Langhe DOC Arneis colour is a strong straw yellow with greenish reflections. It smells as a bouquet of exotic flowers, hawthorn and acacia honey. It is captivating, soft, with the acidity giving freshness and being a flavor-enhancer. Alcohol content 12.5%-13,5% vol. Service temperature 10-12°C Serving suggestions Served very cold, the Arneis is an excellent appetizer. Great with fish starters, light first courses, and generally with fish in general.

Tagliatelle with Prawns and Zucchini

A delicate and tasty first course, perfect for those who love simple and genuine flavors. A great classic of home cooking, which combines the tradition of homemade tagliatelle with the aromatic delicacy of zucchini, enhanced by the fine meat of the prawns, with a refined and unmistakable flavor, once considered "aristocratic food". The combination of shrimp and zucchini is not only a winner from a taste point of view, but also nutritionally. Zucchini, in fact, provide only 15 calories per 100 grams, with a balanced protein and carbohydrate content. Prawns, on the other hand, contain about 80 calories per 100 grams, making it a light food, similar to white fish, also ideal for those who follow a controlled diet. This culinary proposal, rich in flavors and colors, envelops us with its beauty and taste, recalling hot summer days, but also adapting perfectly to autumn and winter menus. Now let's see what we need to make our Tagliatelle with Prawns and Zucchini. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients Noodles 3 zucchini 300 grams of fresh shrimp 1 clove of garlic salt freshly ground black pepper extra virgin olive oil 1 small glass of cognac a knob of butter 100 grams of grated Parmigiano Reggiano Preparation To prepare the tagliatelle, you need to put all the ingredients indicated in the planetary mixer and start the mixer. It is recommended to knead the dough for a long time until a smooth and homogeneous consistency is obtained. Once ready, it is advisable to cover the dough with a bowl and let it rest for about 10 minutes. After the resting time, proceed to roll out the dough with a rolling pin until a thin sheet is obtained. The dough can then be rolled up on itself and cut with a knife according to the desired thickness. Next, the zucchini are washed and cleaned, which are cut in half lengthwise and then into thin slices, and then set aside. In the meantime, you need to wash and clean the shrimp, removing the carapace. Then sauté them in a pan with a drizzle of extra virgin olive oil and a clove of garlic. It is important to deglaze with the cognac and cook until the alcohol has completely evaporated. The prawns can then be removed from the pan and set aside. In a pot with plenty of boiling salted water, cook the tagliatelle until they reach an al dente consistency, keeping in mind that the cooking time varies according to the thickness of the noodles. In the same pan in which the prawns were cooked, place a knob of butter together with the garlic, browning it. Then add salt and chili pepper to taste, remove the garlic and add the tagliatelle with a little cooking water, mixing with the Parmesan cheese. Finally, the prawns are added.