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Straccetti 200g of Wheat Germ
Hot Pepper Straccetti 50g
2 Small Shallots
2 Tablespoons Extra Virgin Olive Oil
30g of Butter
200g of Fresh Prawns
150 ml white wine or prosecco
100 ml broth shellfish
1 tablespoon chopped thyme & chives
Salt & Pepper according to taste



Shell the prawns and set aside, with carapaces (shells) and 250 ml of water to make the broth.


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.


Eventually decorate with the tails of the prawns and parsley.

Makes 4 servings