Penne Mezzani Rigate from Gragnano with Saffron, Prawna and Fiolaro Broccoli from Creazzo
Bright, elegant, and full of contrast. This recipe pairs the smooth richness of saffron with the gentle bitterness of Fiolaro broccoli from Creazzo and the delicate sweetness of Adriatic prawns. Penne Mezzani Rigate from Gragnano brings it all together, offering the perfect texture to carry these layered flavours. A dish that highlights both precision and simplicity, with ingredients that speak for themselves. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Infuse 1 g of saffron in 100 g of water and let it reduce by half.
Heat a pan and brown the fiolaro broccoli for a few seconds, set a part of the toppings apart and cover the remaining ones with the cooking water and let them cook for a few minutes.
Blend with extra virgin oil and create a smooth cream.
Clean the shrimps from the shell.
Cook the penne mezzani rigate di Gragnano for 10 minutes, drain them and sauté them with the saffron reduction.
Pour a spoon of fiolaro broccoli cream on the plate and place the penne mezzani di Gragnano on it.
Then intersperse with some broccoli tops and the raw shrimps into pieces or lightly seared in a
pan.
| 400 g. | Penne Mezzani Rigate from Pastificio dei Campi |
| 1 g. | Saffron |
| 16 | Prawns from Adriatic |
| 750 g. | Fiolaro Broccoli from Creazzo |
