TONNARELLI ÈCACIOEPEPE WITH CHOPPED PISTACHIOS AND PRAWN TARTARE
Maurizio Ferrari
Menù Ingredients
320g Tonnarelli pasta
120g Red prawn tartare
to taste Black pepper
to taste Microgreens
Serves 4
Cook the Tonnarelli in plenty of boiling salted water. Meanwhile, in a sauce pan warm up the Ècacioepepe with some of the pasta’s cooking water. Drain the Tonnarelli and add them to the sauce, toss for a minute and plate up. Garnish with a quenelle of red prawn tartare, freshly ground black pepper, chopped pistachios and some microgreens.
