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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pasta Da Romano


250 grams Pasta

200 grams Prawns

200 grams Zucchini

400 ml Besciamella (100 grams butter, 100 grams flour, 1 liter shellfish broth, salt)



Prepare sautéed onion, carrot, garlic, then add zuccchine cut into julienne and prawns.

Béchamel prepared with flour, butter, shellfish broth.

Cook the pasta “al dente”, put on the sauce prepared with carrot, garlic etc.

Then add the besciamella, and add to the pasta.

Place in the oven with parmiggiano on the top.

Yield: 4 servings


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