{"id":26425,"date":"2022-12-18T12:39:43","date_gmt":"2022-12-18T12:39:43","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/spaghetti-alla-chitarra-with-ricotta-and-prawns\/"},"modified":"2022-12-18T12:39:43","modified_gmt":"2022-12-18T12:39:43","slug":"spaghetti-alla-chitarra-with-ricotta-and-prawns","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/spaghetti-alla-chitarra-with-ricotta-and-prawns\/","title":{"rendered":"Spaghetti alla chitarra with ricotta and prawns"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Spaghetti alla chitarra with ricotta and prawns<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>Also known as tonnarelli or maccheroni alla chitarra, spaghetti alla chitarra is an exquisite type of egg pasta originally from Abruzzo, with a particular square shape.  Unlike the classics <strong>round spaghetti<\/strong>, offer greater roughness, which makes them particularly suitable for preparations with complex sauces such as meat sauce, carbonara or fish sauces.  The recipe that we offer you today is mouth-watering.  Prawns, ricotta and chopped pistachios: three precious ingredients that marry perfectly, giving life to a sauce that gently envelops spaghetti, restoring a full, very pleasant texture, an appetizing aroma, a flavor that pampers but surprises.  At the table with the whole family or at dinner with friends, the <strong>spaghetti alla chitarra with ricotta and king prawns <\/strong>they will amaze and conquer your guests!<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Spaghetti alla chitarra: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Ricotta: 250 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Prawns: 10<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Pistachio grains: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  EVO oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fine salt: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Black pepper: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chives: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chilli: 1\/2<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>15 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>15 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>327 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>In a bowl insert the ricotta, the chopped chives, fine salt, black pepper and mix.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Shell the prawns also removing the head and using a toothpick remove the intestine from the back.  Cut 4 prawns into small pieces and leave 6 whole.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_788_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_788_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>In a large pan, add a drizzle of EVO oil, a clove of garlic and half a chopped chilli pepper.  Saut\u00e9 for 2 minutes and add the prawns.  Let them cook for 2 minutes on a high flame.  Turn off the heat, remove the prawns from the pan and set them aside.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_546_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_546_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Put the ricotta in the same pan where you cooked the prawns.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_568_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_568_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>Meanwhile, cook the spaghetti according to the time indicated on the package.  Once cooked, pour them into the pan with the ricotta and mix. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_746_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_746_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Add the prawns, cut while continuing to mix the ingredients.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_568_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/1671367183_568_Spaghetti-alla-chitarra-with-ricotta-and-prawns.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Once cooked, serve.  Arrange the whole prawns on the spaghetti and sprinkle with a handful of chopped pistachios.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>Advice and tips<\/strong><\/p>\n<p>Egg pasta is a type of pasta that imperatively requires one <strong>al dente cooking<\/strong>.  Be careful not to exceed the recommended cooking time.  Instead, drain the pasta a few seconds before the end of cooking.<\/p>\n<p>The <strong>Pinot Blanc<\/strong> it&#8217;s a <strong>wine <\/strong>particularly suitable as a combination with yours <strong>spaghetti alla chitarra with ricotta and king prawns<\/strong>.<\/p>\n<p class=\"has-medium-font-size\"><strong>storage<\/strong><\/p>\n<p>We advise you to consume yours <strong>spaghetti alla chitarra with ricotta and king prawns<\/strong> freshly cooked.  Should there still be any left, <strong>keep them <\/strong>in an airtight container <strong>fridge <\/strong>until the following day at the latest.<\/p>\n<p class=\"has-medium-font-size\"><strong>Curiosity<\/strong><\/p>\n<p>The <strong>guitar spaghetti<\/strong> they take their name from the tool traditionally used to produce them, the <strong>guitar<\/strong>: the sheet of egg pasta is in fact placed on a frame with metal wires that recall the strings of the musical instrument.  The sheet of pasta is compressed with a rolling pin over the threads and the result is strips of pasta which, based on the intentions of the pasta maker, will become <strong>spaghetti <\/strong>or <strong>noodles<\/strong>.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Spaghetti alla chitarra: 200 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Ricotta: 250 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Prawns: 10<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Pistachio grains: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  EVO oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fine salt: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Black pepper: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chives: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic: 1 clove<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Chilli: 1\/2<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>15 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>15 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i> 327 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Spaghetti alla chitarra with ricotta and prawns Also known as tonnarelli or maccheroni alla chitarra, spaghetti alla chitarra is an exquisite type of egg pasta originally from Abruzzo, with a particular square shape. Unlike the classics round spaghetti, offer greater roughness, which makes them particularly suitable for preparations with complex sauces such as meat sauce, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26426,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119],"tags":[109,121,108,91,90],"class_list":["post-26425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-courses-of-the-sea","tag-first-courses","tag-first-courses-of-the-sea","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spaghetti alla chitarra with ricotta and prawns - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/spaghetti-alla-chitarra-with-ricotta-and-prawns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spaghetti alla chitarra with ricotta and prawns - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Spaghetti alla chitarra with ricotta and prawns Also known as tonnarelli or maccheroni alla chitarra, spaghetti alla chitarra is an exquisite type of egg pasta originally from Abruzzo, with a particular square shape. Unlike the classics round spaghetti, offer greater roughness, which makes them particularly suitable for preparations with complex sauces such as meat sauce, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/first-courses-of-the-sea\/spaghetti-alla-chitarra-with-ricotta-and-prawns\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-12-18T12:39:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/12\/spaghetti-alla-chitarra-ricotta-gamberoni.jpg?v=1671367184\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"721\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-sea\\\/spaghetti-alla-chitarra-with-ricotta-and-prawns\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-sea\\\/spaghetti-alla-chitarra-with-ricotta-and-prawns\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Spaghetti alla chitarra with ricotta and prawns\",\"datePublished\":\"2022-12-18T12:39:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-sea\\\/spaghetti-alla-chitarra-with-ricotta-and-prawns\\\/\"},\"wordCount\":548,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-sea\\\/spaghetti-alla-chitarra-with-ricotta-and-prawns\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/spaghetti-alla-chitarra-ricotta-gamberoni.jpg?v=1671367184\",\"keywords\":[\"first courses\",\"first courses of the sea\",\"italian first courses\",\"italian kitchen\",\"recipes\"],\"articleSection\":[\"First Courses Of the Sea\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-sea\\\/spaghetti-alla-chitarra-with-ricotta-and-prawns\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/first-courses-of-the-sea\\\/spaghetti-alla-chitarra-with-ricotta-and-prawns\\\/\",\"name\":\"Spaghetti alla chitarra with ricotta and prawns - 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