DSC_0164

Spaghetti with prawns and trumpet gourds

Today’s recipe is suitable for a special occasion like a romantic dinner (remember to halve the ingredients in this case) or an elegant meal. For this recipe I used italian trumpet gourds because, being very sweet, delicate and with a creamy, almost avocado-like texture, they work really well with the prawns in this dish.  If you can’t find any gourds you can use some zucchini / courgettes instead.

DSC_0141

Ingredients

Serves 4

3 medium-sized spring onions

1 sachet of saffron

1 large clove of garlic

a bunch of parsley

a bunch of tarragon

200 g (7 oz) trumpet gourds of Albenga , still green, with delicate skin (you can use zucchini / courgettes if you can’t find the gourds)

200 g (7 oz) prawns (washed and cleaned)

200 g (7 oz) spaghetti

2 tablespoons single cream

2 glasses of good white wine 

3 tablespoons extra virgin olive oil

salt and pepper to taste

DSC_0106

Finely chop the herbs with the spring onions and garlic.

DSC_0111

Fry the chopped ingredients in a large pan with plenty of olive oil.

DSC_0118

Add the gourds (cut into very thin slices). Cook, adding a little bit of water if necessary, until the grounds are tender.

DSC_0125

Season with salt and pepper. At this point, add the prawns with the white wine.

DSC_0131

Meanwhile, in a large pan boil the pasta with a little bit of sea salt. Now, add the cream and saffron to the prawns and cook over medium heat until most of the excess liquid evaporates (bearing in mind that the sauce has to be very creamy, almost liquid).

DSC_0135

Once ready, drain the pasta and toss it directly in the frying pan with the sauce.

DSC_0170

Spaghetti con gamberi e zucchine trombetta.

Ingredienti

per 4 persone

3 cipollotti di media grandezza

1 bustina di zafferano

1 spicchio d’aglio grande

un mazzetto di prezzemolo

un mazzetto di dragoncello

200 g di zucchine trombetta

200 g di code di gambero lavate e pulite

200 g di spaghetti

2 cucchiai di panna da cucina

2 bicchieri di vino bianco buono

3 cucchiai di olio extra vergine di oliva

sale e pepe q b

Tritate finemente i cipollotti con l’aglio e le erbe. Mettete a soffriggere gli ingredienti appena tritati in una padella grande con abbondante olio d’oliva. Nel frattempo, fate bollire l’acqua per la pasta con un po’ di sale grosso. Aggiungete al soffritto le zucchine trombetta tagliate a spicchi molto sottili. Fate rosolare bene, poi annaffiate con un po’ d’acqua. Aggiungete sale e pepe a piacere e continuate a cuocere finché le zucche saranno tenere. A questo punto,  aggiungete i gamberi e il vino bianco. A parte, buttate la pasta. Unite la panna e lo zafferano ai gamberi, facendo evaporare a fuoco medio il liquido in eccesso, tenendo presente che il condimento dovrà rimanere molto cremoso, quasi liquido.

Una volta pronto il condimento, scolate la pasta e conditela direttamente in padella.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s