Florence, Italy: Conti Squid Ink Linguine with Prawns & Cherry Tomatoes
Photo by Yvonne Rodriguez
A Templar Knight is forced to choose between the woman he loves and God.
Famous CONTI shop
Warm weather = lighter fare.
Summer in Florence requires lighter meals and easier recipes, and shrimp is a good choice of protein since it's easier to digest than pork or beef.
Gamberetti (prawns / shrimp) is a popular seafood item not only in Florence, but in many parts of the world. In the US alone, for example, about one billion pounds of shrimp are eaten every year by Americans. Interestingly, there are over 128 different species of shrimp and some of them can live as long as 6 years.
Yvonne Rodriguez of CONTI (a respected name in the world of Tuscan gourmet cuisine) is constantly posting recipes on her Facebook page, and this particular dish is perfect for this time of year.
CONTI SQUID INK LINGUINE WITH PRAWNS & CHERRY TOMATOES
"This is a colorful and richly flavored pasta dish using fresh ingredients. I prefer to use the Sicilian cherry tomatoes when in season because of their deep striking ruby red color and sweetness. No reason to add salt. The anchovies and capers add the perfect amount of brininess that complements the sweetness of the tomatoes and prawns. Enjoy this dish with a Bolgheri Red. Buon Appetito!" - Yvonne C. Rodriguez
15 to 18 large prawns, shelled and deveined
6 to 7 cloves of garlic, finely minced
500 grams cherry tomatoes, halved
4 anchovy fillets
4 tbs Pantelleria capers
3 tbsp Italian parlsey, minced
500 grams Conti Bronze Drawn Seppia Linguine
4 tbsp Conti extra virgin olive oil
1. Remove the heads and shells from the prawns. Grab the vein with your fingertips and pull. The vein will come out of the body very easily. Rinse and set aside.
2. Pre-boil an ample amount of water to accommodate the pasta. Add a copious amount of salt to the water and bring to a boil. Turn off the water. Water for pasta will be ready in half the time.
3. Pour Conti Extra Virgin olive oil into pan and add finely minced garlic. Turn on low to medium heat to sauté the garlic until soft. Increase the flame to high heat and add cherry tomato halves along with the slight tomato juice that has accumulated to slightly sear. Reduce flame to medium heat. Add anchovy fillets and crush into sauce with a wooden spoon. Add the capers. Allow cherry tomatoes to reduce into a thick sauce in about 10 to 15 minutes. Add the prawns to the tomato sauce and cover.
4. Turn on the pasta water. When it comes to a boil, reduce heat and add pasta. Undercook the pasta about two minutes.
5. After two minutes or so, the prawns will be pink and will no longer be translucent. Turn the prawns over, cover and steam another minute. Remove the prawns from the sauce and set aside. Add the pasta to the tomato mixture. Mix ingredients together another one to two minutes to cook the pasta al dente. Once ingredients are thoroughly incorporated, add the prawns and parsley. Toss well. Serves 6 persons.
To contact or visit the CONTI shop in Florence, please visit www.tuscanyflavours.com
In case you're curious, I wrote an article about their secret cantina in Florence. As always, thank you for reading!
C. De Melo
Author & Artist
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