Pasta Da Romano

Ingredients

250 grams Pasta

200 grams Prawns

200 grams Zucchini

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

Parsley

Instructions

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

Recent Recipes

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

RobertStJohn.com