Straccetti 200 g of wheat germ
Hot Pepper Straccetti 50 g
2 small shallots
2 table spoons extra virgin olive oil
30 g of butter
200 g of fresh prawns
150 ml white wine or prosecco
100 ml broth shellfish
1 tablespoon chopped thyme and chives Salt and pepper according to your taste.
1. Shell the prawns and set aside, with carapaces (shells) and 250 ml of water to make the broth.
2. Chop the shallots and put to cook slowly with oil, sprinkle with 100 ml of sparkling wine and let evaporate. Melt the butter and quickly bake the prawns and add the remaining prosecco. Once evaporated, prosecco, combine them with the shallots, thyme and chopped chives, salt and pepper and then add 100 ml of broth restricted; at this point put the straccetti 7 minutes in plenty salted water, then toss them approximately 2'-3' at high heat and serve immediately.
3. Eventually decorate with the tails of the prawns and parsley.