The pappardelle prawns and artichokes are a special recipe, a combination of sea and mountains that recalls the freshness of spring.
- Artichokes of Montelupone
- extra virgin olive oil;
Cut the carrot into cubes and chop the onion, brown them in a pot with 3 tablespoons of extra virgin olive oil and add the prawn heads. Then add a sprig of parsley, the wine, and cook for 15 minutes. Switch everything to the vegetable mill, including the squashed shrimp heads; put in a saucepan, salt and heat gently. Then mix 20 g of soft butter mixed with the flour and cook another 5 minutes. Blanch the Montelupone artichokes in wedges for 3 minutes. Brown the prawn tails with the garlic and the remaining butter, add the artichokes and season with salt. Boil the pappardelle, drain and season with the prepared ingredients; sprinkle with chopped parsley.
In the fridge for a day.
If you like, you can add and decorate the dish with chopped orange peel.