Fidelini at the Autumn Sea

Fidelini at the Autumn Sea

A healthy, nutritious dish rich in vitamins and beneficial minerals and above all very good where we find in perfect harmony the turnip greens with prawns in full #PastaYourWay style

Recipe created by Raffaella Mucci of the Blog "In the kitchen with Raffaella"

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Ingredients

(4 people)

320 g of nested fidelini Pasta Berruto BIO (4 nests each)

800 g chopped fresh turnip greens

12/16 fresh pink prawns (already cleaned)

Anchovies in oil to taste (3-4 each)

White wine / cooking salted water to taste

Extra virgin olive oil to taste

Coarse sea salt to taste

Chopped dried fruit to taste

Preparation

Wash the prawns and let them dry on a sheet of absorbent paper (remove the black fillet on the back)
Remove the leaves and florets from the turnip greens, wash them and cut them into small pieces, then set them aside
Bring a large pot of water to the boil with the addition of a handful of coarse salt
In a non-stick pan, melt the anchovies in a generous round of extra virgin olive oil, cook the prawns for at least 5 min. until they change color, turning them often and adding white wine or cooking water
Boil the turnip greens, then the fidelini (in the same pot)
After 3 min., Drain everything and sauté the pasta with the rest of the ingredients with the addition of chopped dried fruit
Serve and, if you like dried fruit as a garnish, sprinkle a little on top before serving.