Strawberry and Barolo egg Tagliatelle with prawn


  • 250g of Strawberry and Barolo egg tagliatelle
  • 12 prawns
  • 1 spring of resemary
  • 250g of Strawberries and Blueberries
  • 200g of butter

Preparation Instructions

sauté some butter and rosemary in a frying pan, then add the shelled prawns and leave to become coloured for 1 minute about. Turn off the fire. Bring to boil a large amount of salted water in a pan and cook the tagliatelle for only 2/3 minutes. Drain and put everything together in the frying pan adding diced strawberries and blueberries and mix the ingredients over a high flame. Serve very hot adding pepper to taste.

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