Fusilli with yellow cherry tomatoes, shrimp and fresh stracciatella
- Prep time:
- 15 min
- Cook time:
- 31 min
- Total time:
- 46 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 45 g -
white parts of spring onions 40 g -
peeled yellow cherry tomatoes in juice 350 g halved -
fine salt 1 Liffo spoon -
fusilli pasta 320 g - fine salt 2 Liffo spoons
-
cleaned fresh prawns 200 g in medium dice
Allergens: crustaceans
Yellow cherry tomatoes are less acidic than red ones and sweeter, which is why they carry the prawns without covering them. The stracciatella is not cooked: it goes onto the pasta in the plate, where the residual heat is enough to soften it without splitting it. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 20 g of extra virgin olive oil and 40 g of white parts of spring onions.
Container 2
In the second container put 350 g of peeled yellow cherry tomatoes in juice, halved and 1 Liffo spoon of fine salt.
Container 3
In the third container put 160 g of fusilli pasta and 2 Liffo spoons of fine salt.
Container 4
In the fourth container put 160 g of fusilli pasta.
Container 5
In the fifth container put 25 g of extra virgin olive oil and 200 g of cleaned fresh prawns, in medium dice.
- Select when the recipe should be ready
Liffo needs 31 minutes of cooking for this dish.
Tips
Ideal pasta shapes are rolled types capable of catching the sauce: fusilli, casarecce, eliche. Raw shrimp or prawns are recommended but can be replaced in equal quantities by equivalent cooked shellfish. Use peeled yellow cherry tomatoes, including the juice; alternatively yellow cherry tomato sauce for a slightly softer result.
Plating
Garnish with dollops of burrata stracciatella, grated lemon zest, a pinch of black pepper and fresh basil leaves or chopped chives.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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