We’ve pestered our Executive Chef Vittorio Lettieri to help us make our own version of our Less is Amore Spiralised Vegetable ‘Spaghetti’ Gamberoni!
Now you can try making your own version of this delicious dish at home for a light Italian treat! We use carrot, golden beetroot and courgette spirals in our dish, but why not experiment with different vegetables like butternut squash to see what other spiralised options you can think of?
Less is Amore – Spiralised Vegetable ‘Spaghetti’ Gamberoni!
Ingredients (serves 4)
36 raw peeled king prawns
1 green chilli
40g of butter mixed with chilli flakes (to taste)
500g mixed spiralised vegetable ‘spaghetti’ – any combination
2 garlic cloves finely chopped
2 dessert spoons olive oil
750g Pomodoro sauce – recipe included below!
Recipe – Gamberoni Prawns
Spiralise your choice of vegetables. Use spiraliser or julienne peeler to get desired spirals.
Cook ‘spaghetti’ ‘al dente’ in boiling salted water, for about 5 minutes
Heat the oil in a pan and cook the prawns for roughly 2 minutes on each side
Add the chopped garlic, chopped chilli and chilli butter combo, and cook for about 2 minutes stir to flavour the prawns well
Add the Pomodoro sauce and heat to boiling point
Drain vegetable ‘spaghetti’ and add to the sauce, mix well with half the chopped parsley – add a little water if the sauce is a little dry
Divide in 4 bowls and garnish with the remaining chopped parsley
Recipe – Pomodoro Sauce (serves 4)
50ml Olive oil
1 small onion finely chopped
10 basil leaves
700g chopped canned tomatoes or 700g good organic passata
Salt, pepper, pinch of sugar
Heat the oil in a large pan and cook the onions on a low heat for about 5 minutes
Add the basil leaves and saute for 2 minutes
Add the chopped tomatoes/passata and cook for 15 to 20 minutes on medium heat, stir occasionally
Add a little vegetable stock or water if the sauce gets too dry
Season with salt and pepper, taste and add a pinch of sugar if required