TROFIE PASTA WITH NETTLE SAUCE AND SHRIMPS
Ingredients to choose
For 4 serves
  • TROFIE PASTA
    400 g
  • NETTLES SAUCE
    200 g
  • SEMI-DRIED YELLOW CHERRY TOMATOES
    360 g
  • FREEZE-DRIED SHRIMPS
    200 g
  • EXTRA VIRGIN OLIVE OIL
    as required
  • SAFFRON
    1 BAG
  • GARLIC
    1 CLOVE
How to prepare it
PREPARATION TIME: 25 minutes
1. Dissolve the saffron in a glass of warm water.
2. Rehydrate the freeze-dried shrimps by soaking them for a few minutes in the saffron solution. Add more water if required.
3. Sauté the hydrated shrimps and the yellow cherry tomatoes in a pan with a little oil and a clove of garlic.
4. Boil the trofie in plenty of salted water.
5. Add the shrimps and tomatoes to the pasta and mix on a high heat, slowly adding the nettle sauce.
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Semi-dried yellow cherry tomatoes
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Freeze-dried shrimps
A product that no one can do without. It gives every seafood dish a touch of prestige and flavour. Caught in the Atlantic Ocean and quickly freeze-dried to preserve the colour, flavour, texture and tenderness of this fresh shrimp. Ready to use in a few minutes and ideal for pizzas, sandwiches and first course pasta dishes.

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Extra virgin olive oil
Extra virgin olive oil, with its delicate and harmonious taste which is neither spicy, is obtained by carefully mixing different oils from traditional Mediterranean olive growing countries of Spain, Greece and Italy. This precious oil is ideal as a dressing for a variety of dishes, in particular fresh summer salads.

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SAFFRON
This spice has an intense golden colour and rich flavour and aroma make it extremely versatile. Saffron has been used throughout history for its beneficial qualities and distinctive flavour. It is perfect to bring out the best in risotto dishes, fried rice balls, paellas and dishes based on white meat.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
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