EGG GARGANELLI WITH PRAWNS, TURNIP GREENS AND SUN-DRIED TOMATOES
Imagine an English village in the countryside of the late 800s where everything is immersed in a poetic vision and suspended in time and then put a pinch of that suggestion of typically Anglo-Saxon roots in the style of Castle. And then grab a signature white and blue plate The Hunter Made in England with a skit returning from the hunt at The Swan Tavern, featuring the classic distinctive white swan insignia... It moves everything into a today where the contemporary asks by right for that fake news waste to which we are increasingly accustomed that creates dissonance and amazement and... That's it. For this recipe I wanted to create a fiction, an illusion capable of stirring up styles, tastes, and making them pass casually through the ages like sailing ships that cross the seas and mix the waters.
It is not easy to walk alone in the countryside, without meditating on something.[Charles Dickens]
In the countryside, time is more intact: it passes through fewer clocks...[Efim Tarlapan]
Something original yet extremely simple to prepare. The shrimp combination is delicious, perfect if you accompany it with turnip greens and Sicilian sun-dried tomatoes. All to season a truly excellent egg pasta. In short, have I convinced you?
Ingredients
250 g of egg garganelli200 g fresh shrimp, cleaned or thawed1 stalk of spring onion1/2 glass of white wine1 bunch of turnip greens1 clove of garlica dozen sun-dried tomatoesextra virgin olive oilsalt and pepper to taste
Preparation
Season the spring onion stalk for a few minutes, finely chopped in two tablespoons of extra virgin olive oil, salt and pepper. Add the prawns, deglaze with the wine and cook for a few minutes over low heat. In the meantime, remove the hardest stems from the turnip greens. In a frying pan, season the garlic in a tablespoon of extra virgin olive oil, add the turnip greens, the chopped sun-dried tomatoes and sauté for a few minutes. Cook the garganelli in plenty of boiling salted water. Drain them al dente keeping a little of the cooking water. Transfer the garganelli to the pan together with the turnip greens. Finish cooking by adding a few tablespoons of cooking water. Add the prawns and spring onions to the pasta (keeping aside for decoration). Mix well. Serve the garganelli garnished with prawns and spring onions. Finish with a drizzle of oil and a pinch of pepper.
Imagine an English village in the countryside of the late 800s where everything is immersed in a poetic vision and suspended in time and then put a pinch of that suggestion of typically Anglo-Saxon roots in the style of Castle. And then grab a signature white and blue plate The Hunter Made in England with a skit returning from the hunt at The Swan Tavern, featuring the classic distinctive white swan insignia... It moves everything into a today where the contemporary asks by right for that fake news waste to which we are increasingly accustomed that creates dissonance and amazement and... That's it. For this recipe I wanted to create a fiction, an illusion capable of stirring up styles, tastes, and making them pass casually through the ages like sailing ships that cross the seas and mix the waters.
It is not easy to walk alone in the countryside, without meditating on something.
[Charles Dickens]
In the countryside, time is more intact: it passes through fewer clocks...
[Efim Tarlapan]
Something original yet extremely simple to prepare. The shrimp combination is delicious, perfect if you accompany it with turnip greens and Sicilian sun-dried tomatoes. All to season a truly excellent egg pasta. In short, have I convinced you?
Ingredients
250 g of egg garganelli
200 g fresh shrimp, cleaned or thawed
1 stalk of spring onion
1/2 glass of white wine
1 bunch of turnip greens
1 clove of garlic
a dozen sun-dried tomatoes
extra virgin olive oil
salt and pepper to taste
Preparation
Season the spring onion stalk for a few minutes, finely chopped in two tablespoons of extra virgin olive oil, salt and pepper. Add the prawns, deglaze with the wine and cook for a few minutes over low heat. In the meantime, remove the hardest stems from the turnip greens. In a frying pan, season the garlic in a tablespoon of extra virgin olive oil, add the turnip greens, the chopped sun-dried tomatoes and sauté for a few minutes. Cook the garganelli in plenty of boiling salted water. Drain them al dente keeping a little of the cooking water. Transfer the garganelli to the pan together with the turnip greens. Finish cooking by adding a few tablespoons of cooking water. Add the prawns and spring onions to the pasta (keeping aside for decoration). Mix well. Serve the garganelli garnished with prawns and spring onions. Finish with a drizzle of oil and a pinch of pepper.
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