Ingredients
Tagliolini paglia e fieno
1 kg of large prawns, peeled and de-veined
300 gr of broccoli florets
2 roasted peppers, deseeded, skinned and cut into strips
1 large red onion thinly sliced on an angle
1 red chilli fresh, cut thinly on an angle
a pinch of dried red chilli
a few leaves of basil
2 garlic cloves finely crushed
1/2 glass of white wine
a good splash of honey
olive oil
extra virgin olive oil
a knob of butter
Salt
Freshly ground pepper
Method
place a large skillet on the stove-top and add a little olive oil, once hot add the prawns and seared on both sides for about 1 minute, remove from the pan and put aside.
Add the red onion, both chilli and garlic and saute for a minute, add the red peppers and simmer for another minute or two. Splash with the wine and let evaporate.
Mean while bring a pot of salted water to the boil and blanch the florets for about 3 minutes. Remove from the pot and add to the skillet. Keep the water to cook the pasta in.
Once the florets have been added to the skillet, add the basil and the honey and combine well. Season with salt and pepper add the butter and return the prawns to the skillet.
Cook and drain the pasta keeping a little of the water. Add the pasta water to the skillet and bring to a gentle simmer, add the pasta and toss well until the sauce is bound....adjust the seasoning, drizzle a good splash of extra virgin olive oil and serve at once
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