Lamb with Peas
first courses from Italy - Puglia
Pappardelle with Eggplant and Shrimp on Pea Cream
Pappardelle with Eggplant and Shrimp on Pea Cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A dish with a Mediterranean flavor, with the colors of the summer and the scent of the sea
preparation
step 1
Cut the Aubergine into small cubes and place in a colander to allow it to drain away for about half an hour.
step 2
In the meantime prepare the cream of Peas: in a saucepan bring the lightly salted water and cook the peas. Next with an immersion mixer you will get the cream of peas. Add a little pepper and a drizzle of oil
step 3
Peel 6 prawns and set aside. The remaining 4 prawns are left whole because they will be used for decoration. Rinse and dry the aubergine cubes with absorbent paper. In a large pan, heat a drizzle of oil and garlic. Add the eggplant cubes.
step 4
After. About 15 minutes mix the halved cherry tomatoes. Add the Shrimps all (both the shelled ones and the whole ones) Adjust the salt (without exceeding because the prawns already have their flavor. Meanwhile bring the water to the boil for the pappardelle. Drain al dente.
step 5
Mix the pasta with the sauce. Finally, assemble the piato. Place 2 tablespoons of peas and cream on top of the plate and Pappardelle on top. Decorated with parsley and whole shrimp