Ingredients
10
- 20 gambas
- 300 g black linguine
- 2 red bell peppers
- 300 g Calabrian chilli & bell pepper sauce
- 50 g tomato crunch
- cress
Used bresc products
Ingredients
Preparation method
Cook the pasta and mix it with the roasted, julienned bell pepper. Moisten the rims of the glasses and dip them into a thin layer of tomato crunch. Season the pasta and bell pepper with salt and pepper and divide among the glasses. Sauté the prawns and place two in each glass. Finish with the Calabrian chili & bell pepper sauce and garnish with an appropriate cress.
Tags
PS in foodservice