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Enrico Derflingher
Enrico Derflingher
  • My story
  • LE MIE RICETTE
    • Queen Victoria Risotto
    • Catalan of Scampi
    • Fresh egg noodles with zucchini
    • Fat Liver in Pan
  • External Restaurant
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      • 30 years Privitera – Expo Area (Mi)
      • Infinitely Milan – La Scala Laboratory (Mi)
      • Celebrity Fight Night – Bocelli Foundation – Doria Pamphilj Gallery (Rm)
      • Gala Zepter Dinner – Villa Grass (Co)
      • Tokyo Meiji Kinenkan
      • Tokyo Imperial Hotel
      • Celebrity Fight Night – Bocelli Foundation – Palazzo Corsini (FI)
  • Incarichi
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    • 2020
      • #SiamoCinesi – Paolo Sarpi District (Mi)
    • 2019
      • Chinese Community Festival – Milan
      • Euro-Toques, 1st Sicilian Congress Presented the 2019 Guide with 242 members
      • Euro-Toques and Aspi celebrate high-end dining. Pompeii (Na)
      • Euro-Toques International welcomes new EU Parliament – Brussels
    • 2018
      • Italy Award at Table 2018 – From Vittorio Restaurant (Bg)
      • Street Artists – From Vittorio Restaurant (Bg)
      • Italy Table Award 2018 – Restaurant Hill (Bg)
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  • Recipes

Fresh egg noodles with zucchini

  • 06/03/2020
  • admin

Ingredients for 4 people:

Fresh pasta:

  • Semola flour gr. 210
  • Purple flour gr. 115
  • Yolk 1
  • Whole Eggs 4
  • Salt gr. 7
  • Oil gr. 7

For the sauce:

  • Zucchini 2 pz.
  • Small Sicilian red prawns 20 pz.
  • Pachino tomatoes n. 20
  • Tomato sauce gr. 100
  • Fish Comic cc. 50
  • Fresh mint
  • Salt
  • White pepper
  • Extra virgin oil dl.1

Procedure: Fresh egg noodles with Zucchini, Sicilian red prawns, saffron stigmas and mint

Knead the dough by combining the semola, flour and eggs, combine the other ingredients and leave to rest for about 30 minutes in a cloth. Then pull a thin pastry and pass it into the pastry cutter to form the Tagliolini.

For the sauce:

Heat a little oil, add the zucchini cut into julienne after removing the spongy inner part; Skip the chopped prawns, leaving 8 whole ones for decoration. Pour the chopped pachino tomatoes into four parts, the tomato sauce and fish comb, salt and pepper to taste.

Cook the pasta in salted water for about 4 minutes. Pour the noodles into the sauce and leave to stir with the oil and mint. Serve with the previously cooked whole prawns and a mint leaf.

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