Trofiette with scampi are a tasty and delicate first course, typical of Ligurian culinary tradition. Trofiette, a fresh pasta shaped like a rice grain, pair perfectly with the scampi tails, which give the dish an exquisite flavor. The creamy tomato sauce, enriched with cream, completes this delicious preparation. Ideal to enjoy in any season, this dish is a true celebration for the palate.
Clean the scampi tails, separating the cleaned tails from the waste
Sauté in oil and butter 1 clove of garlic, add the scampi waste, season with salt and pepper, add the tomato, moisten with water and cook for about 20 minutes
When cooked, mash the scampi waste with a wooden spoon to release all the juices, then strain everything through a fine sieve, collecting the sauce in a bowl that we will use later
In a pan, sauté half a clove of garlic in oil and butter, add the scampi and brown them, adjust salt and pepper, add three tablespoons of tomato, then the previously strained sauce
Cook the sauce until reduced, bind it with the cream and toss with the trofie cooked in salted water
Frying pan
Knife
Store leftovers in the refrigerator for up to 2 days
Typical Ligurian dish
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 |
