Andiamo! | Citalia Magazine Autumn 2021

AUTHENTIC ITALIAN RECIPES
Sapori
D’italia
Flavours Of Italy
Delicious Bucatini alla
Gamberi e Pomodoro
with
Puglia
Middle-weight white wine
(Pinot Grigio, Sauvignon, or Frascati) or
medium-bodied red wine
(Cabernet Sauvignon, Zinfandel,
or Rosso di Montalcino)
Serves 4
Preparation time
30 minutes to 1 hour
We love the fresh seafood pasta
dishes that you’ll find on the
Puglian coast, whether you’re
visiting the small traditional fishing village of
Torre Canne di Fasano or the pretty seaside
town of Savelletri di Fasano.
Our friends at Nonna Tonda share with us
a delicious recipe which uses the famous
datterino, a juicy and sweet gourmet tomato
variety that benefits from Puglia’s hot sun. It also
features a crispy pangrattato (garlic crumb) for
extra decadence. Just follow the steps to making
this tasty summer dish.
Nonna Tonda delivers delicious authentic
freshly made pasta and sauces right to your
home with new recipes every week.
Ingredients
• 500g bucatini pasta
• 600g datterino or good quality
cherry tomato, quartered
• 700g prawns with their raw shell on
• 3 tbsp olive oil
• 120ml white wine
• 2 garlic cloves, finely sliced
• Small handful fresh parsley, finely chopped
For the Pangrattato:
• 200g ciabatta/rustic loaf
• 1 tsp fennel seed
• 1 tsp chilli flakes
• 5 tbsp olive oil
Method
Break up the bread and blend in a food
processor to make breadcrumbs. Heat the oil
in a small frying pan. Add the breadcrumbs,
chilli, and fennel seed, and fry until the
breadcrumbs are crispy and golden. Season to
taste and keep to the side.
Peel and devein the prawns, reserving one
quarter of the heads.
Heat olive oil in a separate large frying pan.
Add the reserved heads and garlic then fry
until lightly coloured.
Deglaze the same pan with white wine and
add the tomatoes. Cook for around 5 minutes
until the tomatoes have softened and created
a sauce.
Remove the cooked prawn heads from the
sauce and discard.
Add the chopped parsley and raw prawns
and cook for 1 minute or until the prawns are
cooked through. Season to taste and set aside.
Cook the pasta in a large pan of salted water
according to cooking instructions. Drain the
pasta and reserve half a cup of pasta water.
Return the pasta to the pan with the prawn
sauce and toss well. Add the reserved pasta
water as required to loosen the sauce.
Divide between plates and sprinkle over the
pangrattato. Buon appetito!
New to Nonna Tonda? Receive 50% off your first two deliveries with our exclusive offer.
Use the code CITALIA when you checkout. nonnatonda.co.uk
Keep your eye out for more information
on our partnership with Nonna Tonda,
including our first ever Instagram Live!
50 Citalia.com