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Fusilli Zucchine and Gamberetti recipe

Fusilli Zucchine and Gamberetti

This plate, of easy realization, joins the taste of the fish with the lightness of the verdure. Between the other advantages of this prescription there is also a sure economization in its realization, data the ingredients.

Difficulty: Easy


350 gr of fusilli - 300 of zucchine - 300 of gambero tails - 1 onion - 1 scalogno - prezzemolo tritato q.b. - pepper knows them q.b. - wine white man -


After to have well washed and clean in order the zucchine, to cut them strisce and cleaning up therefore the gambero tails, separating them from the shell. Successively to prepare trito of onion and scalogno, to make to soffriggere in way adapted in a frying pan till to make to imbiondire it.

To join the zucchine to the prepared one and to leave to rosolare. To add therefore two water spoons and to continue the baking for five minuteren. To put in tegame also the gamberi and to irrorare all with of the wine white man.

To salt, to pepare and to continue for others three minuteren. Meantime the fusilli can be cooked in salata water, abundant.

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