Linguine with Mazara prawns and courgette flower
Award winning restaurant L'Anima offers us a taste of Sardinia, Puglia and Sicily with this colourful re-interpretation of Southern Italian-influenced cuisine from Head Chef Antonio 'Lello' Favuzzi....
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 320g Kamut linguine
- 8 courgette flowers with stems
- 120gMazara del Vallo prawns
- 40ml extra virgin olive oil
- 8g garlic
- 8g red chilli
- 8g dill
- 8g parsley
- 1lemon
- 200ml milk
- 100gflour
- 200g butter
- Olive oil
- White pepper
- 1kg lobster heads
- 200g carrots
- 200g celery
- 200g onion
- 120g leeks
- 80g plum tomato
- 1 bay leaf
- 15ml olive oil
- 20ml brandy
- 2g fennel seeds
- 10g garlic
- 5g tomato paste
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