What is Celiac Disease?

Diagnosis and treatment of celiac disease

Diet for celiac disease

Tagliatelle with prawn tails, figs and valerian

Prep time  20 Min
Cook time  20 Min
Difficulty  Moderate

Ingredients (serves 6):
500gr / 17,6 Oz Farabella Tagliatelle
24 / 30 Prawn tails
500gr / 17,6 Oz Figs
100 gr / 3,53 Oz Valerian
1 Red Onion
2 / 3 Garlic cloves
1 Chili pepper (or more, to taste)
1 glass of White wine
1 tablespoon of Vegetable broth
Extra-virgin olive oil
Salt to taste
Black pepper to taste


  1. Slice and dice the onion very thin and sauté in a pan with extra-virgin olive oil and garlic.
  2. Wash, peel and cut the figs into cubes. Place in the pan adding one tablespoon of vegetable broth, for a few minutes or until the mixture is slightly creamy and season with salt and black pepper.
  3. Wash and skin the prawns, keeping the tail intact.
    Heat extra virgin olive oil in a large pan, add garlic, black pepper, chili pepper to taste and sauté the prawn tails. Then, deglaze with the white wine.
  4. Add the prawn tails to the fig sauce and toss for about 2 minutes.
  5. Cook the Farabella Tagliatelle in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
    Once drained, place the pasta in the pan with the sauce and toss briefly.
  6. Serve the Tagliatelle on a bed of valerian with a fig cut into a flower shape and some fried prawns.

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