Also known as tonnarelli or maccheroni alla chitarra, spaghetti alla chitarra is an exquisite type of egg pasta originally from Abruzzo, with a particular square shape. Unlike the classics round spaghetti, offer greater roughness, which makes them particularly suitable for preparations with complex sauces such as meat sauce, carbonara or fish sauces. The recipe that we offer you today is mouth-watering. Prawns, ricotta and chopped pistachios: three precious ingredients that marry perfectly, giving life to a sauce that gently envelops spaghetti, restoring a full, very pleasant texture, an appetizing aroma, a flavor that pampers but surprises. At the table with the whole family or at dinner with friends, the spaghetti alla chitarra with ricotta and king prawns they will amaze and conquer your guests!

Preparazzjoni

1

In a bowl insert the ricotta, the chopped chives, fine salt, black pepper and mix.

2

Shell the prawns also removing the head and using a toothpick remove the intestine from the back. Cut 4 prawns into small pieces and leave 6 whole.

3

In a large pan, add a drizzle of EVO oil, a clove of garlic and half a chopped chilli pepper. Sauté for 2 minutes and add the prawns. Let them cook for 2 minutes on a high flame. Turn off the heat, remove the prawns from the pan and set them aside.

4

Put the ricotta in the same pan where you cooked the prawns.

5

Meanwhile, cook the spaghetti according to the time indicated on the package. Once cooked, pour them into the pan with the ricotta and mix.

6

Add the prawns, cut while continuing to mix the ingredients.

7

Once cooked, serve. Arrange the whole prawns on the spaghetti and sprinkle with a handful of chopped pistachios.

Pariri u pariri

Egg pasta is a type of pasta that imperatively requires one al dente cooking. Be careful not to exceed the recommended cooking time. Instead, drain the pasta a few seconds before the end of cooking.

il Pinot Blanco huwa inbid particularly suitable as a combination with yours spaghetti alla chitarra with ricotta and king prawns.

ħażna

We advise you to consume yours spaghetti alla chitarra with ricotta and king prawns freshly cooked. Should there still be any left, żommhom f'kontenitur mitbuq fridge until the following day at the latest.

Kurżità

il guitar spaghetti they take their name from the tool traditionally used to produce them, the kitarra: the sheet of egg pasta is in fact placed on a frame with metal wires that recall the strings of the musical instrument. The sheet of pasta is compressed with a rolling pin over the threads and the result is strips of pasta which, based on the intentions of the pasta maker, will become spagetti or taljarini.