Tagliatelle con gamberoni
Tagliatelle with king prawns
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- 12 (about 300 g - 10 1/2oz) giant king prawns
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried bay leaves
- 100 ml (4 fl oz- 1/2 cup) dry white wine
- Salt
- For the egg dough
- 100 g (3 1/2oz) kamut flour
- 1 egg
- Salt
- Water, if necessary
- Time:
preparation: 15 minutes
plus time for homemade egg pasta
cooking: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 329 (kCal) 17 % GDA (*) - 1377 (kJ)
Protein: 18.7 (g) 38 % GDA
Total fat: 13.6 (g) 20 % GDA
Total carbohydrate: 32.5 (g) 13 % GDA
Sugars: 3.0 (g) 4 % GDA
Prepare the dough for tagliatelle. If you want more details look at the page of homemade pasta.
While you are kneading the kamut dough it is possible you have to add some water. Sometimes it is enough to dampen your hands only.
You can make tagliatelle at least 4 hours before but you can prepare them the day before. So they can dry very well. Arrange tagliatelle on trays sprinkled with semolina flour because it is important to avoid sticking while
the pasta is drying.
Let tagliatelle dry in a cool place.
While you bring salted water to a boil and cook tagliatelle until "al dente" stage, you can prepare the sauce. Remember tagliatelle cook in about five minutes but cooking time depends on dough thickness.
Shell the king prawns but don't remove their head.
Put aromatic herbs, king prawns, a pinch of salt and olive oil in a non-stick frying pan. Let all the ingredients fry for 2 or 3 minutes and then pour in the wine. Cook on high flame for about 3 minutes, stirring now and then. Drain tagliatelle, add to the sauce and cook for 2 minutes until all the ingredients flavour.
Serve hot.
Note
- - You can also use died aromatic herbs instead of fresh ones.
- - You can also fry a garlic clove together with aromatic herbs. We don't use garlic because we think its too aromatic taste covers the flavours of the other ingredients. Besides more and more people don't like it.
- - We propose kamut flour for tagliatelle but if you don't find it or don't like it you can use the traditional white flour. The important thing is to use fresh tagliatelle for this recipe.
- - Use fresh king prawns for the best result but you can also choose frozen king prawns.
What's the right wine ?
Our suggestion is: Verdicchio dei Castelli di Jesi (white wine from Marches - Italy) or Collio Pinot Grigio (white wine from Friuli - Italy).
The author Loretta Sebastiani lives in Italy (IT)
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