Coloured cortecce with shrimps and baby marrows

Tempo 10'  


( for 4 people)
– 500 g of cortecce colorate OroGiallo
– 4 baby marrows (medium size)
– 250 g of fresh shrimps
– 1 little onion, 1 carrot and 1 stick of celery
– 1 little bunch of parsley
– oil and salt just enough


Wash the baby marrows and cut them in little cubes, In a large pan put some oil and when it is warm add the baby marrows, brown them lightly and adjust with salt; let cook for about 10-15 minutes. In the meanwhile let boil a pot with salted water, the onion, the carrot and the stick of celery for some minutes , add the shrimps and let cook for 5 minutes. Drain and shell the shrimps, cut some of them in little pieces and pour them into the pan with the baby marrows. Cook the cortecce in abundant salted water, drain them firm and let them flavour into the pan for 2-3 minutes. Switch off the flame and sprinkle with the chopped parsley.