Tortelli with Grouper Fish and Pistachio with prawns in Sangiovese grappa and creamed leeks

Cut the leeks into thin disks and lightly sauté with half the oil, then adding the diced potato.

Cover with the stock and bring to the boil. Mix with a hand-held blender and add salt and pepper to taste. Toss the prawns in a non-stick pan with the remaining oil, deglaze with the grappa and add salt to taste.

Cook the CanutiQuadroni Cernia e Pistacchi in abundant boiling salted water, taking care not to overcook.

Drain and toss in a pan with the prawns. Pour the creamed leeks onto the bottom of the serving dish, arrange the Quadroni and garnish with a sprinkling of ground pepper.