Egg Taglierini with lentils and prawns

  • Difficulty


  • 300 g Taglierini n° 105 all’uovo
  • 150 g Castelluccio lentils
  • 150 g shrimp tails
  • 1 small bunch Italian parsley
  • 1 bay leaf
  • 1 clove garlic
  • 1 stick celery
  • 1 sprig summer savory
  • 3 tomatoes, ripe and firm
  • piece chilli
  • salt
Taglierini n° 105 all’uovo


Soak the lentils in cold water for 12 hours. Once drained, place them in a pan and add the celery and the bay leaf, cover with water and bring to the boil.Simmer for about an hour, season with a pinch of salt when almost ready. In the meanwhile gently crush the garlic, rinse the parsley and chop it.Blanch the tomatoes and once drained, peeled and deseeded, chop them coarsely. Shell the prawn tails, rinse and dry them.Heat 3 tbsp in a pan, add the garlic and the chilli and golden; add the chopped tomatoes, season with salt and pepper and simmer for 10 minutes, stirring from time to time.Drain the lentils, add them to the tomato sauce with the chopped parsley and flavour for 2 minutes.Heat the leftover oil in a pan, add the prawn tails and fry lightly for 2-3 minutes with a few leaves of summer savory; season with salt and pepper and mix it to the tomato mix.Cook the pasta in plenty of boiling water, drain when al dente, toss it with the lentil and prawn ragù, arrange a few summer savory leaves over it and serve.