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Gamberoni Pasta Three Color White Wine Sauce
Ingredients Pasta
Linguini Mixed Herb
350g plain herb
100g semolina flour
250g mixed herb( chopped )
4nos whole egg
80ml olive oil
salt and pepper
spinach with basil linguini
350g plain flour.
100g semolina flour.
150g spinach flour.
200g basil pesto
4nos egg whole
80ml olive oil
salt and pepper
Poccini mushroom linguini
300g poccini mushroom
350g flour
100g semolina flour
4nos whole egg
80ml olive oil
salt and pepper.
Ingredients( for sauce )
200g live tiger prawn
80ml olive oil
20g diced onion
10g chopped garlic
30g sliced red chili
5ml white wine
5g sliced basil
10g butter
salt and pepper
180g mixed three colors pasta
50g fish stock
Method of Preparation
Sauté live tiger prawn with olive oil until half cooked, removed prawn but remain using the same pan. Sauté onion and garlic until golden brown, deglazed with white wine. Reduce with fish stock, red chili, basil for flavor and seasoning salt and pepper to taste. Blanch pasta with boiling water until cook. Place it together with the prawns and ready to serve.
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