Egg Maccheroni
with “Saint Germain” sauce
Ingredients
125 g of Gallo egg Maccheroni
50 g of onion, chopped
6 mushrooms
6 prawns
60 ml of cream
A handful of fresh mint
Parmesan cheese, grated
Salt, oil and pepper.
Preparation
Step 1
Cook the pasta in abundant boiling water with a pinch of salt.
Step 2
Sauté the onion with oil in a pan over low heat for about 20 minutes.
Step 3
Add the finely sliced mushrooms and cook for 5 more minutes. Add the peeled and halved prawns.
Step 4
Turn off the heat and let it cook in the residual heat in the covered pan.
Step 5
In a small pot, add the cream and bring it to the boil. Add fresh mint leaves, remove from heat and cover.
