The protagonist of this recipe: Lactose-Free Brigante
Ingredients
4 people- Tagliolini 280 g
- Extra virgin olive oil 120 g
- Garlic 1 clove
- Juice of one lemon to taste
- Lactose-free Brigante 200 g
- Red prawns 4
- Salt to taste
- Chopped ginger to taste
Method
1
Brown a clove of garlic with oil in a pan and blend with the juice of a lemon.
2
In a bowl, marinate the red prawns with oil, salt and chopped ginger.
3
Meanwhile, cook tagliolini in plenty of salted water.
4
Drain the pasta and whisk everything in the pan in which you have browned the garlic, add the Lactose-free Brigante.
5
Plate up and lay the marinated red prawn quenelle down over tagliolini.
RECIPE BY: Luisa Bayre and her staff
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