Pasta Garofalo - Garofalo spaghetti, prawns and caviar petals

Garofalo spaghetti, prawns and caviar petals

Garofalo spaghetti, prawns and caviar petals is a refined dish that will amaze your friends on special occasions. Try the original Pasta Garofalo recipe.

Preparation Time

50"

Portions

6

Difficulty

high

Ingredients

  • 450 g Garofalo Spaghetti

  • 6 purple artichokes

  • 12 peeled prawns

  • 4 shallots

  • 1 bunch of parsley

  • 18 petals of caviar ingots

  • 18 cherry tomatoes

  • 1 glass of white wine

  • Salt and pepper

  • Olive oil

Product used

Preparation

  • 1

    - Chop the shallots and parsley.

  • 2

    - Clean the artichokes and cut into thin slices.

  • 3

    - Cut the first 6 prawns into pieces.

  • 4

    - Quarter the cherry tomatoes.

  • 5

    - Heat 1 tablespoon of olive oil in a saucepan and brown the vegetables for a few minutes. Deglaze with the glass of white wine and remove from heat; season with salt and pepper.

  • 6

    - Grill the 6 other prawns with a little salt and olive oil.

  • 7

    - Cook the Garofalo Spaghetti in salted water. Drain when they are Al Dente.

  • 8

    - Finish cooking the Garofalo Spaghetti in the sauce.

  • 9

    - PLATING AND PRESENTATION
    Arrange the artichoke leaves in a circle on the edges of the plate. Serve the Garofalo Spaghetti in sauce in the centre of the artichoke leaves. Garnish with grilled prawns and caviar petals.

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