All recipes written by Gordon Ramsay
Paccheri with prawns, the preparation
1) Shelled 300 g of prawns and cut them half lengthwise. Cut into strips 2 courgettes e skip them in a pan with a little oil.
2) In another pan browned 1 clove of garlic minced with 4 tablespoons of oil, unite the prawns, 1 sprig of chopped basil, add salt, cook for 1 minute and cover.Boil 320 g of paccheri and skip them in a pan with prawns and zucchini.
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For the recipe aubergines au gratin with pecorino cheese, with onions, courgettes and pine nuts, wash the aubergines and cut them into wedges, lengthwise, without removing the stalk.
Grease them with a drizzle of oil, add a few sprigs of thyme and bake at 200 ° C for about 15 minutes.
Cut diced courgettes, eliminating the part too rich in seeds. Brown them in a pan with a drizzle of oil and the pine nuts for about 10 minutes. Add 1 spoonful of Taggiasca olives and cook for another 1 minute, stirring.
Cut the onion into wedges. Heat a drizzle of peanut oil in a saucepan (which does not interfere with the taste of the onion: if you prefer, you can also use extra virgin olive oil). Add the onion, a dash of vinegar and a pinch of sugar. Cook for 2-3 minutes.
Remove from the oven the aubergines, sprinkle with grated pecorino and bake again at 200 ° C for 1-2 minutes, until browned.
Serve them together with sautéed courgettes and onions, completing as desired with fresh thyme sprigs.
Start by washing and peeling the vegetables, then cut the tomatoes into cubes, the celery into slices, the onion and thin slices, and the aubergines and courgettes into strips (cubes are fine too, if you prefer), taking care to keep half a courgette aside. for the final decoration.
Fry the onion with oil in a very large non-stick pan, then add aubergines and courgettes, cover with the lid and cook for 5-10 minutes, stirring occasionally.
Then add celery and tomatoes, add salt and cook for another 10 minutes, always with a lid.
Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the sauce, adding a little cooking water if needed.
Then add grated provolone and courgette to the julienne and, if desired, a little freshly ground pepper.
The pasta with aubergines and zucchini is ready, you just have to serve it.
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