First Courses

Mixed Pasta, Savoy Cabbage and Prawns | Agostino Iacobucci

Agostino Iacobucci pasta verza e gamberoni coeprtina 970 696x471

Recipe by Agostino Iacobucci: Mixed Pasta, Savoy Cabbage and Prawns

Ingredients for 4 Servings

  • 320g mixed pasta
  • 250g savoy cabbage
  • 20g guanciale (Italian cured pork cheek)
  • 20g Parmigiano Reggiano crust
  • 8 fresh prawns
  • White onion to taste
  • Broth as needed
  • Milk foam


Remove the outer leaves of the savoy cabbage and keep only the heart.
Clean the prawns and use their heads to make a bisque.
Sauté chopped onion with guanciale and Parmigiano Reggiano crust in a pan, then add the savoy cabbage and cook until done.
Take a dome-shaped mold, wrap the prawns in cling film, and then place them in the mold.
Once the savoy cabbage is cooked, add the uncooked pasta to it and continue cooking by adding broth gradually. Once the pasta is cooked, put it in the mold, place the mold on the plate, and decorate with the bisque and milk foam.

iacobucci copertina 970

Chef Recipes

show all

We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject