Marc Cohn Song For My Daughter

Un “classico” mare-terra

is in fact not much of a classic, or at least I had never tasted such a combination of flavors, but the name makes it a good idea.

In any case, it is a slightly risky experiment, the results were satisfactory, judging by the speed with which the dishes were clean!

Prawns Fresh

format noodles or pasta noodles

turnip

cherry tomatoes

onion

foglie di sedano

olio, sale, pepe

scorza di limone

Pulire accuratamente i gamberi. Conservare le teste, tagliare le code a tocchetti.

Mondare le cime di rapa, tagliarle a piccoli pezzi e lessarle per circa 8/10 minuti in abbondante acqua con un pizzico di sale grosso e un cucchiaio di aceto.

Tritare grossolanamente il cipollotto mondato e le foglie celery, then dry the mixture into a large pan with a little oil, a pinch of salt and freshly ground white pepper. Also throw in a pan of shrimp heads that are used to flavor and shortly after, cleaned and cut the tomatoes into quarters (or in pieces if they are a bit 'BB).

Add a couple of bits of peel (yellow part only!) Of an untreated lemon.

Drain the broccoli, rinse and add to the sauce in the pan, then finish cooking on a gentle fire, so that the flavors will blend in perfectly and interpenetrate.

When the water boils for pasta (remember to join, plus a handful of salt, a teaspoon of oil, when cooking fresh pasta, which prevents sticking), toss the noodles and cook for about three minutes.

Combine the cooked pasta in the prawns and drain quickly after all no more than a minute.

Remove sauce from shrimp heads and lemon zest.

Pour pasta and prawns in the sauce pan, stir for a couple of minutes on high heat, turn off the heat, close con un coperchio, lasciar riposare circa un minuto prima di portare in tavola.
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Ovvio che la stessa ricetta può benissimo essere applicata alla pasta secca, tipo spaghetti o linguine (oppure delle orecchiette, tanto per fare onore alle cime di rapa); ricordate, in questo caso, di ri-calcolare i tempi di cottura.