Kiwi Paccherini by Rustichella d'Abruzzo with prawns, kiwi and lemon

Rustichella d'Abruzzo introduced its new line of FRUIT PACCHERINI (little Paccheri) in occasion of TUTTOFOOD, the international B2B show dedicated to food & beverage organised by Fiera Milano from 8th to 11th may 2017. We believe in tradition and innovation; for this reason, we have produced these new line of little Paccheri with puree of Kiwi, Pineapple, Pomegranate (juice) and Peach & Apricot, a funny, colorful and tasty choice for Chefs and Restaurants who want create super gourmet and fashion recipes, keeping high the artisanal quality.

Chef Kristian Ferretti of Ristorante Carmine in Loreto Aprutino (Pescara), is the successor of a restaurant owners generation who believed in this new Rustichella pasta shape, an idea of the Rustichella d'Abruzzo Owner Maria Stefania Peduzzi, who wanted to celebrate all the gentle spirit of women. Ristorante Carmine since 1989 is the "meeting point" of seafaring abruzzese cooking and the land of Loreto Aprutino, the perfect place for one of the best italian Evo Oil where tradition and innovation goes hand in hand.

Serves: 4
250 g of Kiwi Paccherini by Rustichella d’Abruzzo
2 big Kiwi
200 g di prawns without shell
A drizzle of Evo Oil INTOSSO PrimoGrano by Rustichella d'Abruzzo
1 Lemon
 

Directions:

Peel the prawns and marinate it with kiwi and lemon, then cut 1 kiwi in cubes and put it in a cup.

Make a sauce of prawns squashing the heads and adding fresh parsley and evo oil, then put the sauce in a cup.

Boil the water in a pot (add a pinch of salt) and put in the Paccherini.

Drain the pasta al dente directly in a pan, add the sauce of prawns and cook gently for 1 minute. Add prawns marinade, kiwi in cubes, a drizzle of lemon and a little bit of cooking water, then mix gently with a wooden spoon.

Turn off the flame, add evo oil and serve.