The Luxury of Simplicity is my motto and the name of my restaurant, and in the Alessandro Borghese Kitchen Sound Choice series I reveal the secrets of my dishes.
Today, Lumaconi stuffed with ricotta, prawns, and basil in a tomato sauce.
Lumaconi have exceptional cooking resistance and all the aroma of 100% Italian durum wheat!
Ingredients for 4 people- 12 Lumaconi Pasta Armando
- 200 g of goat ricotta
- 10 prawns
- 30 g of Colonnata Lard
- 4 courgette flowers
- Tomato sauce
- Parmigiano Reggiano
- Fresh basil
- Salt
- Pepper
- Extra virgin olive oil
Preheat the oven to 200 degrees fan-assisted and in the meantime, cook the Armando Lumaconi Pasta in plenty of boiling water for about 15-18 minutes.
In a bowl, mix the ricotta and the pepper crushed in a mortar and add salt.
Cut the lard into cubes and crisp it in a pan.
Meanwhile, clean the prawns, removing the shells, heads, and intestines. Cut them into small pieces and sauté them in the lard for a few minutes in a pan. Remove from the heat and let cool.
Drain the pasta and rinse it under cold water. Stuff them with the sautéed prawns and ricotta cream using a piping bag.
Now sprinkle them with Parmesan and grill them in the oven.
Remove the Lumaconi from the oven and serve them on a plate, arranging them on a base of tomato sauce well seasoned with salt and chili pepper. Garnish with courgette flower petals, fresh basil leaves and freshly ground pepper.
