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Paccheri with eggplant cream and prawns

Paccheri with eggplant cream and prawns

Paccheri recipe with eggplant cream and prawns of 28-08-2018 [Updated on 30-09-2018]

THE paccheri with aubergine cream and prawns are my first dish today for you! Thanks to the combination of a very tasty eggplant cream with prawn tails, this simple dish becomes something exceptional with which to conquer the palate of your diners. The idea came to me while I was a guest on the terrace of the La Pergola restaurant in Rome, on the occasion of the awarding of the best restaurants with pizzeria in the world. Among the various courses proposed by chef Heinz, there were wholemeal sedanini with aubergine cream and prawns that I particularly liked, so, once at home, I tried to rework the recipe (in a homemade way of course) just tasted: P
The recipe is easy to follow and not particularly long, so get yourself some excellent aubergines, prawns and an immersion blender, your paccheri will be ready in a few steps!


How to make paccheri with aubergine and shrimp cream

Wash the aubergines, remove the peel and cut them into pieces of equal size.

Then brown the diced aubergine in a saucepan with the oil.
Then add the tomato puree, salt, pepper and basil.
Mix and cook for about 20 minutes.
In a separate pan, sauté the prawns in a little oil.
Add salt and pepper and turn off the heat.

Blend the aubergine mixture in a mixer, thus obtaining a thick cream.

At this point, toast the breadcrumbs in a pan with a little oil for a few minutes.

Cook the pasta in abundant boiling salted water and drain it al dente.
Season it with the aubergine cream adding a few tablespoons of cooking water.

Add the breadcrumbs on the plates, then serve your paccheri with aubergine and shrimp cream.

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