Main course - Romania
by Razvan Moisa Marty (2021)
Number of people 4
Preparation 15""
- 1 kg of courgettes
- 16 to 20 tiger prawns (5 per person)
- 50 g of garlic
- 15 ml extra virgin olive oil
- 40 g hazelnuts
- Salt
- Pepper
- 2 g of pepperoncino (pimento that can be added to spice up the dish)
- 20 ml white wine
- 20 ml vegetable oil for the frying pan
- Wash the courgettes thoroughly.
- Use a peeler to cut the courgettes into thin strips, like tagliatelle.
- Drizzle the vegetable oil into the pan, add the prawns and sauté for 2-3 minutes.
- Add the crushed garlic and hazelnuts and cook in the pan for another 15 seconds.
- Add the wine.
- Add the courgette tagliatelle, olive oil and season to taste with salt, pepper and pepperoncino for a spicy kick; mix together and serve hot.
Did you know?
Make sure you keep the shells and heads of the prawns when you peel them, they are very useful for cooking a shellfish jus or stock!
Nutritional advice
byInstitutul National de Sanatate Publica – Romanian National Institute of Public Health
Tiger prawns are high in protein and nutrients, low in calories, and rich in iodine. The courgette noodles will absorb all the flavours for a tasty dish without the carbohydrates found in traditional pasta. The vegetable oil that is used contains unsaturated fats that do not contain cholesterol; the garlic and pimento add vitamins, valuable antioxidants and phytonutrients – all positive things!
