Recipes

Lemon-Infused EVOO Prawn Spinach Tagliatelle Topped with Crunchy Panettone Crumbs

Impress your guests this Christmas Eve with this festive and elegant tagliatelle recipe that's sure to be a crowd-pleaser. Infused with the delicate scent...

Ingredients

Serves: 2

1 ½ cups Vignoli spinach tagliatelle (2 “nests”)
¼ cup Panettone
1 and ½ cup cherry tomatoes
3 cloves of garlic
1 and ½ glass of white wine
2 and ½ tbsp of Vignoli Lemon Infused EVOO
Salt and Pepper to taste
For the prawns:
4 fresh prawns
2 cloves of garlic
1/2 fresh chili pepper
the zest of half a lemon
fresh herbs (choice of sage, thyme, rosemary)
1 and ½ tbsp of Vignoli Lemon Infused EVOO
pepper as needed.

250 g Vignoli spinach tagliatelle
a slice of panettone (about 30 g)
200 g of cherry tomatoes
3 cloves of garlic
1/2 fresh chili pepper
a glass and a half of white wine
20 ml Vignoli Lemon Infused EVOO
For the prawns:
4 fresh prawns
2 cloves of garlic
1/2 fresh chili pepper
the zest of half a lemon
fresh herbs (choice of sage, thyme, rosemary)
Vignoli Lemon Infused EVOO as needed
pepper as needed

Directions

Clean and season the prawns with lemon oil, chili pepper, garlic, herbs, pepper, and lemon zest.
Fry garlic and chili pepper in oil, then add chopped tomatoes, white wine, and broth/water to make the pasta sauce.
Cook the prawn remains in a saucepan and add the fumet to the pasta sauce.
Cook the tagliatelle and finish cooking in a pan with lemon oil.
Serve the fettuccine with prawns, marinade, panettone crumbs, oil, and herbs.

Clean and season the prawns with lemon oil, chili pepper, garlic, herbs, pepper, and lemon zest.
Fry garlic and chili pepper in oil, then add chopped tomatoes, white wine, and broth/water to make the pasta sauce.
Cook the prawn remains in a saucepan and add the fumet to the pasta sauce.
Cook the tagliatelle and finish cooking in a pan with lemon oil.
Serve the fettuccine with prawns, marinade, panettone crumbs, oil, and herbs.