- Peel, devein and rinse the prawns under running water, then dry and dice them to a tartare consistency. Transfer into a bowl and season with a drizzle of oil, the salt, 5-6 chopped mint leaves, half the lemon zest and all the lemon juice. Mix well, cover and transfer into the fridge.
- Grate the Pecorino and set it aside in a bowl.
- Finely grind the pepper in a mortar and toast in a pan for 1-2 minutes, then add 2 ladlefuls of cooking water.
- Leave to reduce. Meanwhile, cook the Spaghettoni no. 805 in lightly salted boiling water.
- Add a ladleful of cooking water to the bowl with the Pecorino and mix to obtain a thick, dense paste.
- Cook pasta until al dente, then drain and tip directly into the pan with the pepper. Add a couple of ladlefuls of water and continue cooking, so that the pasta absorbs the sauce.
- Once a starchy cream has formed, turn off the heat.
- Mix the Pecorino in with the pasta and add another ladleful of water if required, until the cheese melts fully to create a creamy sauce.
- Plate up immediately and finish off with the prawn tartare, grated lemon zest and a few mint leaves.
Spaghettonicacio e pepe and a prawn, mint and lemon tartare
N. 805
20 min
13 min
4 people
Easy
INGREDIENTS
Senatore Cappelli Italian Wheat Spaghettoni no. 805 400g
Medium-aged Pecorino Romano cheese 170g
Black peppercorns 4g
Fresh red prawn tails (previously flash frozen) 16
Organic lemon 1
Fresh mint to taste
Extra virgin olive oil to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Spaghettoni
N. 805 - Senatore Cappelli italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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