Trofiette with scampi is a tasty and delicate first course, typical of the Ligurian culinary tradition. The trofiette, fresh pasta shaped like a grain of rice, perfectly match with the scampi tails, which give the dish a refined flavor. The creamy tomato sauce, enriched with cream, completes this delicious preparation. Ideal to enjoy in any season, this dish is a true feast for the palate.
Clean the scampi tails by separating the cleaned tails from the waste
Sauté 1 clove of garlic in oil and butter, add the scampi waste, season with salt and pepper, add the tomato, moisten with water and cook for about 20 minutes
Once cooked, crush the scampi waste with a wooden spoon to release all the juice, strain everything through a fine sieve, collecting the sauce in a bowl to be used later
In a pot, sauté half a clove of garlic with oil and butter, add the scampi, let them brown, adjust the salt and pepper, add three tablespoons of tomato, then the previously strained sauce
Cook the sauce until it reduces, bind with the cream and dress the trofie cooked in salted water
Pan
Knife
Store leftovers in the refrigerator for up to 2 days
Typical dish of Liguria
Italia, Liguria
| Energy (kcal) | 132.17 |
| Carbohydrates (g) | 0.74 |
| of which Sugars (g) | 0.74 |
| Fat (g) | 10.35 |
| of which Saturates (g) | 2.15 |
| Protein (g) | 8.06 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.01 |
