Prawns and seafood have been a part of Italian culture since Ancient Rome. Aquaculture, or seafood farming, was very sophisticated back then, even by today’s standards. Aquaculture is still very prevalent in modern day Italy, with Sicily leading the country in seafood production. Prawns are native to the Mediterranean Sea, making them accessible for fishermen in Sicily.
Our handmade girasoli are generously filled with pieces of prawn and crayfish that have been cooked with robiola and ricotta cheeses, as well as white wine. Since the flavours in the filling are delicate, we pair our girasoliwith a beautiful lemon & garlic butter, creating a light, creamy sauce that serves to enhance the seaside flavours of this show-stopping filled pasta dish. Imparting a final whisper of the Italian coastline, beautiful fresh samphire - known poetically in Italian as 'asparagi di mare' (sea asparagus) - completes the dish.
(Allergens in bold and underlined):
Prawn and Crayfish Girasoli: Pasta (50%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water
Filling (50%) Prawns (Crustacean) (32%), Crayfish (Crustacean) 32%), Ricotta Cheese (Milk), Robiola Cheese (Milk), Butter (Milk), Olive Oil, White Wine (Sulphites), Parsley, Garlic, Chilli, Black Pepper
Lemon & Garlic Butter: Butter (Milk), Garlic, Lemon Zest, Salt, Black Pepper
Lemon Pangrattato: Breadcrumbs (Wheat), Olive Oil, Lemon Zest, Salt, Black Pepper
- Bring a large saucepan of salted water to the boil.
- Cook the girasoli in the boiling water for 3-4 minutes until ‘al dente’ (test a corner of one of the girasoli first before removing from water).
- Whilst the girasoli cook, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Finally, lift the girasoli out of the water and transfer to the butter. Toss gently to coat. Buon appetito.
Prawn Girasoli: 200g, 246kCal (per 100g)
Lemon & Garlic Butter: 25g, 150kCal (per portion)
Lemon Pangrattato: 8g, 29kCal (per portion)
Samphire: 9g, 12kCal (per portion)
Please note the above nutritional guidance is based on our estimates only.