Monday, November 23, 2009

Penne ai Gamberetti con Pernod

« Le pastis, c'est comme les seins : un, c'est pas assez, et trois, c'est trop. »

Penne with prawns and Pernod.

200 ml panna da cucina
250 ml fish stock
250 gram penne (for 2 persons)
50 ml Pernod
250 gram peeled & cooked prawns
2 tablespoons chopped fresh dill, plus more to garnish
salt and pepper

1. Heat cream and fish stock on a low fire. Simmer for 15 minutes until reduced by half. Add Pernod and prawns, season with a generous amount of salt and pepper.


















2. In the meantime cook the penne.

3. Drain penne into bowl, add cream mixture and fresh chopped dill. Toss and garnish with some more chopped dill.




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