Rigatoni with prawns Gallipoli-style

Rigatoni with prawns Gallipoli-style

Rigatoni gamberi di Gallipoli

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

This flavoursome and contemporary dish from Gallipoli uses the excellent local red prawns. I have cooked this dish adding some smoked scamorza cheese, which gives it an unusual dimension. If you are thinking, ‘Cheese and seafood?’ – believe me, it works!

Ingredients

Quantity Ingredient
400g rigatoni
100ml olive oil
1 eschalot, finely chopped
12 prawns, peeled and deveined
1/2 bunch flat-leaf parsley, chopped
splash brandy
100g smoked scamorza
1/2 lemon, juiced

Method

  1. Cook the rigatoni in boiling salted water, stirring well, until al dente. Drain, reserving a few tablespoons of the pasta water for the sauce.
  2. Meanwhile, heat 50 ml of the olive oil in a large frying pan over medium heat. When warm, add the eschalot and sauté until translucent. After about 10 minutes, add the prawns, season well with freshly ground black pepper, add half the parsley and the brandy and cook for 5 minutes. Add a small ladleful of the pasta water to the pan and mix well for 3 minutes, shaking the pan, so all the ingredients combine.
  3. Grate the scamorza directly into the sauce and add the lemon juice and remaining olive oil. Toss the pasta and sauce well together, transfer to a serving bowl, garnish with the remaining parsley and serve.
Tags:
italy
italian
puglia
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