Pennette al granchio
Instructions
Peel the onions and cut into thin rings, then place them in a saucepan with oil and let them dry for about 10 minutes over low heat, stirring often.
Add the cream and cognac and after a few minutes the crab meat drained of fluid and fragmented.
Let stand for a few minutes, then add the Bay leaves and Chervil.
Add salt and pepper and cook for another 10 minutes.
Meanwhile boil the pennette in boiling salted water.
Drain the pasta, put it in the dish and dress with the sauce on the crab.
Sprinkle a little pepper and serve immediately.
Ingredients and dosing for 6 persons
- 600 g of type pasta pennette rigate
- 300 g of crab meat
- 250 g of cream
- 2 onions
- 1/2 cup of cognac
- 1 leaf of laurel
- 1 bunch of chervil
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper