Gourmet Pennette with turnip and yellow peppers cream | Ricetta dello chef Carra

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The Corporate Chef's recipes

Prep. time

45 Min.
Skills

difficult
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 chef Donato Carra.

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!