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Trofiette with scampi are a tasty and delicate dish from Ligurian tradition. Trofiette, a short spiral-shaped pasta, pair perfectly with fresh scampi tails, enriched with tomato sauce, parsley, and cream. The final result is a creamy and flavorful first course, perfect for a special dinner.
Clean the scampi tails, separating the cleaned tails from the waste
Sauté 1 clove of garlic in oil and butter, add the scampi waste, salt and pepper, add the tomato, cover with water and cook for about 20 minutes
When cooking is complete, press the scampi waste with a wooden spoon so that it releases all the juice as well as the flavor, then pass everything through a fine strainer, collecting the sauce in a bowl that we will use later
In a pan, sauté 1/2 clove of garlic with oil and butter, add the scampi and brown them, adjust the salt and pepper, add three tablespoons of tomato, then the sauce previously passed through the strainer
Cook the sauce until it reduces, bind it with the cream, and season the trofie cooked in salted water
Pan
Bowl
Store in the refrigerator for up to 2 days
Typical dish of the Liguria region
Italia, Liguria
| Energy (kcal) | 180.52 |
| Carbohydrates (g) | 16.65 |
| of which sugars (g) | 1.46 |
| Fat (g) | 6.96 |
| of which saturates (g) | 3.4 |
| Protein (g) | 12 |
| Fibre (g) | 0.74 |
| Salt (g) | 0.38 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
