1 kg of gravatinha fettuccine
2 kg of medium-sized prawns, shells removed
salt and black pepper to taste
1 large onion, finely chopped
3 tablespoons of olive oil or butter
1 kg of seeded and chopped tomatoes
3 tablespoons of chopped fresh parsley
1 large Catupiry cheese
1 kg of gravatinha fettuccine
2 kg of medium-sized prawns, shells removed
salt and black pepper to taste
1 large onion, finely chopped
3 tablespoons of olive oil or butter
1 kg of seeded and chopped tomatoes
3 tablespoons of chopped fresh parsley
1 large Catupiry cheese
Wash the prawns and cut them into pieces
Season with salt and black pepper
Fry the onion in olive oil until it starts to brown, then add the chopped tomatoes, tomato seed pulp (passed through a sieve), and parsley
Cook over low heat, covered, for 15 minutes
Add the prawn pieces and mashed Catupiry cheese
Mix well and cook over low heat, stirring occasionally, for another 10 minutes
When the sauce is boiling, the prawns should be cooked
Turn off the heat
Cook the fettuccine 'al dente' and mix with the sauce
Nota: This recipe can also be made with roasted and shredded chicken instead of prawns
It serves 20 people.
