Pappardelle in prawn, Gorgonzola and Martini Dry sauce

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Ingredients for 4 people

  • 400g Canuti Pappardelle
  • 500g shelled prawn tails
  • 150g Gorgonzola cheese
  • 40g butter
  • 60ml Martini Dry
  • 120ml fresh cream
  • 10g chives
  • 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.

Canuti pasta cooking methods

Discover all possible cooking of our pasta.

The traditional cooking in boiling water, the practial steam cooking or the original and tasty frying.

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