Pappardelle in prawn, Gorgonzola and Martini Dry sauce

Pappardelle in prawn, Gorgonzola and Martini Dry sauce

Ingredienti per 4 persone

400g Canuti Pappardelle

500g shelled prawn tails

150g Gorgonzola cheese

40g butter

60ml Martini Dry

120 ml fresh cream

10g chives

Salt and pepper

Preparazione

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.