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Cold Fusilli with Escarole and Prawns

17/11/2023

Here is the recipe for a delicious dish of cold fusilli with escarole and prawns, with an Italian twist that makes it fresh and light, perfect for a summer lunch or a light dinner.

Ingredients

  • 320 grams of fusilli
  • 200 grams of cleaned prawns
  • 1 head of escarole
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Grated zest of 1/2 lemon (optional for an extra touch of freshness)
  • Chili pepper (optional, if you like a bit of spice)
  • A small bunch of chopped parsley (for garnish)

Preparation

  1. Bring a pot of salted water to a boil, cook the fusilli al dente, drain and cool under a blast of cold water. Then, season them with a drizzle of oil to prevent them from sticking.
  2. Clean the escarole by removing the tougher outer leaves and any damaged ones. Wash the remaining leaves and cut them into strips. Blanch them in boiling salted water for 1-2 minutes, then quickly cool them in water and ice to keep the bright color, and drain well.
  3. For the prawns, heat a drizzle of oil and a clove of garlic in a frying pan. Add the prawns, a pinch of salt, and sauté for a few minutes until they turn pink and are slightly golden. If desired, also add chili pepper. Deglaze with lemon juice and let cool.
  4. In a large bowl, gently mix the fusilli with the escarole and prawns. Add grated lemon zest for an even fresher flavor.
  5. Taste and adjust the seasoning with salt and pepper if necessary. If you like, you can add another drizzle of extra virgin olive oil.
  6. Let the dish rest in the refrigerator for at least 30 minutes before serving, so that the flavors can blend well.
  7. When ready to serve, garnish with chopped parsley for a touch of color and freshness.

Curiosity

Fusilli are a type of pasta that retains sauce very well thanks to their spiral shape. The combination of prawns and citrus is a classic of Mediterranean cuisine, giving the dish a perfect balance between sweet and tangy. Escarole, typically used in winter salads, is also excellent when cooked and pairs well with the texture of prawns.

Enjoy your meal!

Cold Fusilli with Escarole and Prawns