Baked egg straccetti
Egg straccetti from San Lorenzo are so quick to prepare, you can even bake them in the oven without pre-cooking.
Serves 4
San Lorenzo Egg Straccetti
Prawns
Organic Pesto alla genovese (traditional recipe)
300 g crescenza
500 g cherry tomatoes
3 spoonfuls of milk
Pre-heat the oven to the maximum temperature.
Grease a high-sided baking tin. To prevent the pasta from sticking to the bottom, add 3 spoonfuls of milk.
Make one layer of egg straccetti, cover with the prawns, the cherry tomatoes (quartered), the pesto and the crescenza cut into pieces.
Cover with another layer of straccetti and continue until all the ingredients have been used up. Finish with a layer of prawns, tomatoes, pesto and crescenza.
Cover the dish with aluminium foil and bake for 15 minutes. Uncover the tin and leave to brown under the grill for about 5 minutes. Serve hot.
Perfect served with a glass of Pigato di Albenga d.o.c. or a Colli di Luni d.o.c. Bianco.
