John Myers
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Gorgonzola Spinach with Prawns and Farfalle
The perfect gorgonzola spinach with prawns and farfalle recipe with a picture and simple step-by-step instructions.
- 500 g Spinach leaves TK
- 2 Shallots
- 3 Garlic cloves
- 1 small Fresh red chilli pepper
- 20 g Freshly peeled ginger
- 100 g Cocktail tomatoes
- 0,5 Lemon zest and juice
- 0,5 Vegetable stock
- 100 g Gorgonzola
- 200 g Farfalle cooked
- 24 Shrimp frozen peeled deveined
- Pepper from the mill, salt carefully
- Olive oil
Preparation:
- Peel shallots and cut into small cubes. Peel the garlic cloves. Finely chop 2, cut 1 into thin slices. Core and finely chop the chilli pepper. Finely chop the peeled ginger. Wash tomatoes, cut in half. Grate and squeeze the lemon. Cut the Gorgonzola into large cubes. Wash the shrimp in cold water, dry them.
Preparation:
- In a larger pan, sauté the diced shallots, garlic cloves, chilli pepper and ginger in about 2 tablespoons of olive oil. Add tomatoes, sauté a little and then deglaze everything with a dash of stock. Season with lemon juice and zest and pepper. Salt later as the cheese is salty. Put the frozen spinach in the stock, turn the heat down, put the lid on the pan and let everything simmer until the spinach is thawed and hot.
- In the meantime, fry the prawns with the garlic slices all around in olive oil. So that they have taken on color on the outside, but are still slightly glassy on the inside. Then just keep it warm until the rest of the dish is ready.
- Now add the Farfalle, Gorgonzola cubes and prawns (including the roasting set and garlic slices) to the spinach and carefully fold in everything, let it get some heat, season to taste and add salt if necessary. Arrange immediately in a deep plate ……. and let taste. If you like, you can also add Chiabatta.
Annotation:
- Traps are not mandatory, had pasta dough frozen ….. However, the shape of this type of pasta is well suited for folding in. But other noodles do the same.
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