The Month's Recipe

Tagliatelle home made pasta, Shell fish and basil

May 9, 2016
Tagliatelle home made pasta Shell fish and basil

A new gourmet recipe from Chef Giuseppe Bonadonna

Every month a new recipe of Brunelleschi Hotel’s chef, Giuseppe Bonadonna: enjoy the flavor of the Tagliatelle home made pasta, Shell fish and basil, available daily at the Osteria della Pagliazza and with room service.

Ingredients for 4 people:

200 gr prawns, 8 cherry tomatoes, basil, 10 ml Brandy, 1 clove of garlic, ½ shallot

Preparation procedure:

First, we dice the prawns and the cherry tomatoes (in four parts) and we crumble the shallot. We place in a saucepan some oil, the clove of garlic crushed but intact, and the shallot: we stir-fry, we add the prawns and  we let the ingredients toasting. We add the Brandy, we leave it evaporating, then we can add the tomatoes and we cook for 5 minutes. We check salt and pepper, we add  julienne basil. In the meantime we will have  cooked the Tagliatelle in boiled water. We add the Tagliatelle in the pan fry  and we sautée  with the ragu.

Now we can arrange the tagliatelle on the dish, and add some basil as décor.

Buon appetito!

Maitre Alessandro Recupero wine suggestion:
Chardonnay, Igt 2014, Farm Jermann, 100% Chardonnay

The dish is available at 22,00 euro. Wine not included.

For information and reservation: tel. +39.055.27370 – email.

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