Rags with prawns and asparagus
Instructions
Knead the flour with eggs and egg yolk, add salt, and continue for 10 minutes until the dough is soft and smooth.
Roll out the dough and cut it unevenly in order to obtain the rags.
Boiling or steaming asparagus, take off the stems.
Leave aside 12 asparagus tips and cut the rest into small pieces.
Fry the chopped onion in a saucepan with 1 teaspoon of olive oil and 1 tablespoon butter.
Add the prawns and cut asparagus, salt and pepper.
Water with Sherry and cook until evaporated.
Cook pasta in salted water until it is al dente.
While pasta boils, put a clove of garlic and a teaspoon of oil into the water.
Drain the pasta and put it in the pan with the shrimp.
Whisk briskly on high heat to evaporate the remaining juice.
Remove the garlic from the Pan and add oil, broth and remaining butter.
Stir, remove from heat and serve with asparagus tips provided.
Ingredients and dosing for 4 persons
- For the dough:
- 200 g of flour
- 2 eggs
- 1 egg yolk
- Salt
- For the plate:
- 20 asparagus
- 30 g of olive oil extra virgin
- 30 g of butter
- 1 teaspoon of chopped onion
- 20 fresh scampi
- Salt
- Pepper
- 4 teaspoons of dry sherry
- 1 clove of garlic