Pappardelle in prawn, Gorgonzola and Martini Dry sauce
Ingredienti per 4 persone
400g Canuti Pappardelle
500g shelled prawn tails
150g Gorgonzola cheese
60ml Martini Dry
120 ml fresh cream
Salt and pepper
Cut the prawns along the back and devein them.
Melt the butter in a pan, add the prawns and cook over high heat.
Moisten with the Martini Dry.
Allow to evaporate, add the cream and the Gorgonzola, and cook over moderate heat until a cream is obtained.
Salt to taste.
Cook the CanutiPappardelle in abundant boiling salted water, drain and toss with the sauce.
Serve while still very hot, garnishing with the finely chopped chives and a sprinkling of ground pepper.