Published on Pokaa on 18 June 2021 under the title « Recette de chef(fe)s: les mafaldines aux gambas snackees du Picobello ».

A sunny recipe from Picobello

Pokaa presents Le Picobello as the Italian restaurant on rue des Freres that celebrates traditional cooking with a small touch of modernity. After thirteen years near the cathedral, the restaurant is described as a lively place animated by a close-knit team and a menu rich in fish, shellfish and dishes inspired by many regions of Italy.

For this feature, chefs Nabila Safsaf and Ittou Elkaras shared a colourful recipe: mafaldines with asparagus and seared prawns.

Ingredients for 4 people

  • 400 g long pasta such as spaghetti, linguine or mafaldines
  • 500 g green asparagus
  • Garlic, parsley, shallot and fresh basil
  • 300 g ripe tomatoes
  • 16 prawns or scampi
  • Parmesan or pecorino
  • Olive oil, salt and pepper
  • 1 lemon
  • 1 teaspoon sweet soy sauce
  • 1 sun-dried tomato

Recipe

  • Make a persillade by blending half a bunch of parsley, five garlic cloves and one shallot.
  • Cook the peeled green asparagus in unsalted boiling water for 5 to 7 minutes so they keep their colour.
  • Brush the prawns with the persillade and set them aside while cooking the pasta for about 7 minutes.
  • Saute the asparagus in olive oil so they take on colour and finish cooking, then set them aside.
  • In a frying pan, cook two generous tablespoons of persillade, add the diced tomatoes, then the pasta, a little olive oil and lemon juice. Toss everything over high heat for about a minute.
  • Sear the prawns and add a touch of sweet soy sauce to colour them.
  • To plate, start with the pasta, then add the asparagus, the prawns, the chopped sun-dried tomato, a little lemon zest, freshly chopped parsley, a few basil leaves, salt and pepper.

Pokaa closes by inviting readers to enjoy the dish and come back soon to the terrace at Le Picobello.

Address: 21 rue des Freres, 67000 Strasbourg. Open Tuesday to Saturday for lunch and dinner.