Fusilloni with red prawns and courgettes
These Fusilloni with red prawns and courgettes are a recipe from Bagni Fiore, overlooking the bay of Paraggi, within the Portofino Natural Park (Genoa): the establishment celebrates the hundredth anniversary of its first registration in 1927 with a refined and careful restyling, in Buonocore Hospitality Group style, which recalls the colors of the bay, green and red.
- 320 g short pasta such as fusilli
- 240 g red prawns
- 200 g trumpet courgettes
- 30 basil leaves
- 4 shallots
- 1 g chili pepper
- extra virgin olive oil
- sale
- Finely slice the shallots and sauté them gently in 2-3 tablespoons of extra virgin olive oil along with the chili powder. You can increase the amount to your taste.
- Clean the prawns, removing the shell and then the black intestine, using tweezers, and add them to the aromatic stock. Sauté briefly.
- Cut the courgettes into very thin slices.
- Add 3/4 of the courgettes to the soffritto and cook them slowly until they are tender and almost creamy.
- Fry the remaining zucchini in plenty of oil at 160°C until golden brown and crispy. Drain on paper towels.
- Cook the fusilloni in plenty of lightly salted water, drain them when still very al dente, and reserve a few ladles of the cooking water.
- Stir the pasta into the shrimp and zucchini sauce, adding a few tablespoons of the reserved pasta cooking water to thicken the sauce.
- Finish with hand-torn basil leaves and crunchy courgettes sprinkled over the top.
- Serve immediately.
The menu harks back to the 1980s, revisiting classic recipes: red mullet, clams, mussels, and shellfish, sourced daily from local markets, are the stars of a culinary offering that continues throughout the day.
The chef is Antonio D'Ambrosio, originally from Orta di Atella, in the province of Caserta. His passion for cooking was sparked at an early age by his mother, which led him to enroll in hotel management school. After graduating, he immediately began working in the restaurant industry. Among his many experiences are Italo Veneziano in Formia and Il Gabbiano in Civitanova Marche. In 2016, he arrived in Milan, where he met the Langosteria Group, where he began his career as Chef de Partie. In 2017, he participated in the opening of Langosteria Paraggi and subsequently became Executive Chef of the brand's seasonal restaurants, a role he immediately approached with great enthusiasm.
Pasta with Shrimp and Zucchini, a Bagni Fiore recipe
In this recipe, shrimp and a portion of zucchini are pan-fried with shallots, oil, and chili pepper. Another portion of zucchini is fried. The fusilli are cooked al dente and drained, then tossed in the pan with the sauce and a little of the cooking water, then topped with the fried zucchini and basil.
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