Summer is now over but its memory continues to warm up our hearts. Now, in the first days of Autumn, it’s difficult for us to set aside our fresh clothes and the lightness of our hearts.

To find new energy to face the longest season of the year, we indulge ourselves with a surf and turf recipe. We chose Sila Porcini mushrooms, prawns and our Fusilli Caserecci.

Ingredienti per 4 persone

320 g Antonio Amato Fusilli Caserecci

400 g prawns

350 g Porcini mushrooms

10 small tomatoes

1/2 glass of White Wine

2 garlic cloves

parsley

Antonio Amato Olive Oil EVO

chili pepper to taste

salt to taste

Procedimento

Brown the garlic and the fresh mushrooms with a little oil. Put in another pan garlic, oil and a pinch of chili pepper and when the garlic has browned, add the tomatoes cut in half. After a few minutes add the clean prawns and pour half a glass of white wine into the pan. Let it evaporate and add the sauce of the prawns to the mushrooms. Mix everything well.

In the meanwhile, cook our Fusilli in plenty of salted water, drain them and dress with the mushrooms and the prawns.

We suggest adding some parsley and enjoy your dish!