Sorrentino's Spaghettini recipe

Sorrentino's Spaghettini With Seared Prawns, Provola Cheese, Oyster and Portobello Mushrooms, Pesto Sauce and Lemon Oil Ingredients for four servings: 500 g cooked spaghettini 20 pieces tiger prawns (size 21/25) 200 g oyster mushrooms 2 pieces Portobello mushrooms 80 g Provola or Fruilano cheese 50 ml pesto sauce 1/2 onion chopped 1 shallot chopped optional 2 cloves garlic 2 Tbsp. grated Parmigiano cheese 2 Tbsp. Parmigiano shredded for garnish 3 Tbsp. extra virgin olive oil To taste: salt pepper 2 Tbsp. Brandy or Cognac 2 tsp. lemon oil: see recipe below Directions:

1. Julienne mushrooms and reserve
2. Chop onions, garlic and shallot and place into a pan with olive oil
3. Bring to a sizzle and cook for 2 to 3 minutes
4. Add the prawns, mushroom julienne. Cook for 3 minutes on high heat.
5. Remove the prawns and keep to garnish in the end.

Add brandy, pesto and remove from the heat. Add your cooked spaghettini and toss with the sauce Add grated Parmigiano and Provola cheese Divide into four pasta bowls and top with the prawns – garnish with shaved Parmigiano Drizzle with lemon oil LEMON OIL 5 ml freshly squeezed lemon juice Salt and pepper 15 ml extra virgin olive oil Place in a squeeze bottle (do not refrigerate)