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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


  1. 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.

  2. 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.

  3. 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.


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