Oct 04, 2015

RECIPE: Linguine al cartoccio con gamberoni

After many requests, we are delighted to present the recipe for our legendary Linguine al cartoccio con gamberoni

Ingredients (to make 2 Cartoccios)

10 large peeled raw Black Tiger Prawns
100 grams of dried Linguine pasta
60 grams of finely chopped white onion
4 cloves of crushed fresh garlic
1 fresh red chilli pepper, de-seeded and finely chopped
1 fresh green chilli pepper, de-seeded and finely chopped
80 ml of dry white wine (6 Tblspns)
80 grams of chopped ripe cherry tomatoes (Piccolo tomatoes are best)
Salt and fresh ground black pepper
60 ml (4 Tbspns) olive oil
2 sheets of good quality grease proof paper, cut into squares 40cm x 40cm
Fresh chopped parsley


• Place the pasta into a pan of salted boiling water and cook until “al dente”
• Drain the pasta and stir in a 20ml of olive oil to prevent it binding together and then put to one side
• Place 40ml of olive oil in a frying pan and add the onions, with some salt and pepper.
• Slowly simmer the onions until they start to turn brown
• Add the chill, garlic and tomatoes and simmer for a further 1 to 2 minutes, then put the pan to one side
• Place each square of grease proof paper onto a shallow oven proof bowl (two separately)
• Divide the pasta equally and place onto each piece of grease proof paper
• Season the pasta with a pinch of salt and ground black pepper
• Take the mix of onion, chilli, garlic, olive oil and tomato and spread it onto the pasta, leaving a little behind in the pan. Work the mix into the pasta a little with a fork
• Place 5 Prawns (per portion) on top of the pasta, being careful not to overlap the prawns
• Add a little more seasoning onto the prawns
• Spoon on the last of the mix from the frying pan onto the prawns
• Pour over 40ml of the wine per portion over the prawns
• Finish off by adding the chopped parsley
• Heat your oven to approximately 230 degrees centigrade

• Now here’s the tricky bit – gather each of the four corners of the greaseproof paper and twist the paper closed, being careful not to squash the contents of the paper. Ensure the top is twisted tightly closed and that there are no gaps

• Place the two bowls into the oven and cook through for a minimum of 10 to 12 minutes (ovens may vary)
• Remove from the oven and serve hot

If you’ve made this dish at home, why not take some snaps and share them with us on Facebook or Twitter? We’d love to see your pics!