• 1
  Get a pegam and put him to fry twenty grams of butter, add the tails of shrimp, season them with salt and pepper and let for some mibuto so from browning well. Sgocciolale and put them aside. At the same gravy, add the cognac and is expected to be reduced to about half
• 2
  Appena pronto versalo sulle code di gamberetti. Prendi una casseruola, metti dell’acqua e del sale ed appena bolle metti le fettuccine, appena al dente scolale e condiscile con dei pezzetti del rimanente burro. Prendi una pirofila, imburrala e metti uno strato di fettuccine, poi uno strato con la metà delle code di gamberetti.
• 3
  Continue putting the other one again of pasta, wine and shrimp tails and so do not stop until the ingredients. If it was butter, put it on and then put it in the oven by placing the thermostat at one hundred and eighty degrees. Check soon as they are well browned, remove the pan from the oven and you can serve hot.

first course