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Sea food pasta and Dessert is my favorite, Berry Panna Cotta 🍓


400g linguine

• Olive oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 1 whole chilli

• 250g baby Italian tomatoes

• ½-1 cup (125-250ml) white wine

• Pinch sugar

• 150g prawn meat

• 150g calamari tubes

• 2-4 baby marrows, shaved

• Salt and milled pepper

• Handful parsley

Cook pasta according to packet instructions.

Heat a generous glug of olive oil, and fry onion until soft and glossy.

Add garlic, chilli, wine and sugar. Cook for a few minutes.

Add tomatoes, and cook for 3 minutes.

Add remaining ingredients, cook for about 5 minutes.

Season to taste, and toss in parsley.

Toss through hot pasta.

Dessert is my favorite, Berry Panna Cotta 🍓

Recipe serves: 4 to 5 


200ml milk

200ml cream

1 sachet (2 Tbs) gelatin

ÂĽ cup white sugar

1tsp vanilla essence

Berry Sauce

125g Blueberry

125g Strawberry 

ÂĽ cup sugar

Juice of a half lemon 


Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. 

In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and add vanilla essence and gelatine to the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses (I've used 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.


Wash the berries and drain well. In a small saucepan put the berries, sugar, lemon juice and Bring to a boil. Simmer for 5 minutes and remove from heat. 

 Cover and let it cool to room temperature. Blend it until fine by using a hand blender. Add sauce to panna cotta and refrigerate until you are ready to serve.

Content created and supplied by: Swati_Princess (via Opera News )

Berry Panna Cotta Dessert Italian


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