Gourmet Pennette with turnip and yellow peppers cream | Ricetta del Corporate Chef
The Corporate Chef's recipes
Gourmet Pennette with turnip and yellow peppers cream | Ricetta del Corporate Chef
  • Prep. time
    45 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • 4 - 5 long dark courgettes
  • 200 g. pennette
  • 400 g. turnip tops
  • 4 fresh king prawns
  • 1 burrata
  • 4 anchovies in oil
  • 3 yellow peppers
  • salt and pepper to taste
Made with
Semolina Pasta
27 – Penne Ziti Rigate
Gourmet Pennette with turnip on a velvety yellow pepper sauce: a dish full of flavours and colours, prepared for us by Corporate Chef.
1° Step
Preparation for the pepper soup: Cut the peppers into pieces and pour them into a pan with 3 glasses of water, season with salt and cook for about 10 minutes until the water is used up. Transfer everything to a blender and add 2 anchovies. Blend everything until you obtain a smooth, homogeneous velouté without lumps.
2° Step
Cut the courgettes into 4 small cylinders, hollow them out with the help of a teaspoon and place them on a baking tray. Bake them in a bain-marie for about ten minutes at 200°. Meanwhile, flambé the 4 prawns with a small glass of Brandy for about 2 minutes. Cook the turnips in salted water together with the pennette.
3° Step
Remove the courgette cylinders from the oven and let them cool for a few minutes. Fill them with burrata pugliese and 1 prawn per cylinder. Serve (as shown) by adding some sautéed pennette with turnips and anchovies on top of the yellow pepper velouté.
Enjoy your meal!
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