Ingredients for 4 people
- 12 oz PGI Gragnano Manfredine
- 10 oz Scampi
- 10 oz Courgettes
- 3 oz Cherry tomatoes
- 3 oz Caciocavallo cheese
- 1 Clove garlic
- 1 Parsley
- to taste EVO oil
- to taste Salt and pepper
PREPARATION
- Cut the prawns into chunks, after having shelled them. Clean the courgettes and cut the green part into very thin sticks. Then, also cut the cherry tomatoes into thin strips.
- Chop the garlic and brown it in a non-stick pan with oil, add the prawns, courgettes and cherry tomatoes. Add salt and a ladle of pasta cooking water, cook for 5 minutes.
- Meanwhile, cook the PGI Gragnano Manfredine in abundant salted water, drain when al dente and pour into the pan, mixing everything together. Decorate the plate with caciocavallo flakes and serve.