FLORIS Kitchenstory No. 6

Cooking brings back memories

Whenever I prepare this dish, I remember my studies in Ravensburg not far from the beautiful Lake Constance. We ended each end of a theoretical phase with a delicious meal in the sun. I remember one dish in particular: spaghetti with capers and shrimps!

Here is the recipe:

You need for two servings:

•    300g shrimps
•    250 g spaghetti or ribbon pasta
•    2 tablespoons of capers
•    100 g cherry tomatoes (red & yellow)
•    1 shot of white wine
•    1 shot of cream
•    1 garlic clove
•    olive oil for frying
•    salt and chilli pepper to taste

Braise the garlic until golden yellow in the hot oil and then remove from the pan. Then add the chilli and prawns to the pan and cook for two minutes. Add two tablespoons of capers. Deglaze everything with white wine and cream and mix all the ingredients well over a high heat for one minute. Next, halve the cherry tomatoes. Cook the spaghetti as you like, drain and add to the sauce and mix well. Before serving, add the halved tomatoes.

Maybe you have a great recipe that will remind you of a great experience or bring back memories of a great time.
Then it is now time to cook and enjoy this dish! And for all of you who want to know what summer tastes like at Lake Constance... Have fun recooking!

Pascale Forkel
Sales Manager
FLORIS Catering GmbH

Missed previous FLORIS kitchen stories?

Kitchenstory No. 1: Ursel's chicken broth - against scratching in the throat! (by Kerstin Vlasman) Read it here.

Kitchenstory No. 2: Great films against boredom! - Culinary cinema tips from the FLORIS chef personally. Read it here.