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Spaghetti with prawns

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This is a dish that joins the wine and the sea. For the autumn days we bring some summer, in a more complex and cozy dish. Our Avesso wine, which is like saying "the opposite of what it should be” is everything we want it to be, elegant and harmonious, perfectly accompanying this dish!

Cooks in: 45 minutes
Serves: 6

INGREDIENTS

Pasta
1 heaped tablespoons olive oil
600g spaghetti
Chopped fresh parsley

Sauce
60g butter
500g peeled raw prawns
100mL white wine
8 peeled tomatoes
Black pepper q.s.
2 teaspoons curry poder
300mL single cream (package)
2 tablespoons Parmesan cheese, grated


PREPARATION

Sauce
Melt the butter in a frying pan.
Cook the prawns in the frying pan until well sautéed.
Remove the prawns from the pan and and reserve it.
In the frying pan add the white wine, the chopped peeled tomatoes, the pepper, the 2 tablespoons of the curry powder, the single cream and the Parmesan cheese.
Let it simmer for 10 minutes.

Cook the spaghetti in a large pan of salted boiling water and a drizzle of olive oil for 10 - 12 minutes.
When the spaghetti is tender but firm, drain it, rinse with warm water and drain again.
Toss in the large pan the spaghetti with the prawns sauce.
Simmer for 1 – 2 minutes and stir very well.
Serve, sprinkled with some parsley.

Accompany this delicious dish with a glass of our wine Quinta da Raza Avesso!
Codfish with all

In a Christmas dish, which fullness the typical Portuguese Christmas, we combine tradition with tradition accompany with our Avesso / Alvarinho wine, the intensity, sharing and the familiar flavour that this dish and season symbolizes!

Cooks in: 30 minutes
Serves: 4

INGREDIENTS

4 onions
400g of potatoes
4 carrots
4 cloves of garlic
1 bay leaf
4 eggs
4 slices of soaked cod
400g of cooked chickpeas
500g of portuguese cabbage and 200g broccoli rabe
Olive oil and vinegar q.s.
Salt and pepper to taste

PREPARATION

In boiling water boil the eggs with salt for 10 minutes and reserve it.
In a separate pan, cook the codfish in boiling water for 5 minutes with onions, garlic, bay leaf, pepper and salt to taste.
Remove the codfish and reserve it.
In the codfish water, add the peeled and sliced potatoes and carrots, and let it cook for 3 minutes.
In the same boiling water add the portuguese cabbage and the broccoli rabe and simmer for 15 minutes. If necessary add more salt or pepper.
In a separate pan heat the chickpeas, already cooked with salt q.s. and a little of olive oil.
Peel the eggs and drain the chickpea water and the remaining mixture water.
In a serving dish, dished up all the ingredientes with little pf olive oil in the bottom.

On this Christmas season accompany this typical portuguese dish with a glass of our wine Quinta da Raza Avesso / Alvarinho!