garlic, 1 clove
bavette pasta, 10,6 oz
prawns peeled shrimps, 10 or 15
white wine, half of a glass
mayonnaise, a few tablespoons
Parmigiano-Reggiano, 5,3 oz
olive oil to taste


The first thing you need to do is to prepare the baskets of Parmigiano-Reggiano tha can be used as a basis for the pot. Take the grated cheese and divide it into four equal portions, add olive oil as needed until the mixture is spreadable. Roll out the dough on a sheet of baking paper trying to flatten the cheese making four circles. Put in the oven for five minutes at 180° paying attention not to let it dry out.
Once removed, in fact, the cheese must still be soft enough and should be put on the bottom of a small cup of aluminum (to assume the typical shape of a basket) and left to dry. Put water on to boil for the pasta and in the meantime prepare the sauce with the prawns.
Execept four larger prawns, chop the others ones and cook them in a pan with the garlic, oil, salt, pepper and parsley. Finally, pour half of a glass of wine and let evaporate the whole. When the water boils, you have to cook the pasta, which you will drain few minutes before it is fully cooked. It is better to choose a long type of pasta, such as noodles or spaghetti. Finally, put the pasta in the pan and stir the whole with the shrimp. Using a spoon and a fork, take the dough and put it in each basket of Parmigiano-Reggiano, previously removed from paper cups. Put the prawns, a little of mayonnaise, and more parsley. Cook for thirty minutes in an oven at 150-160 degrees and then put in the pot and serve.

Thanks to: Cucinare Pesce