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Posts Tagged ‘Fresh pasta’

Tagliatelle with Prawns and a Creamy Brandy Sauce

We bought a pasta machine when we were on honeymoon in Italy … quite a while ago now. We had a delicious lunch in a tiny Tuscan village, probably with a bit more wine than we needed, and bought a pasta machine from the window of a little shop that sold hardware, cookware and everything else. We have used it only a few times since then, but we took it out of the box this evening and made fresh pasta, and very satisfying it was too. So, if you’ve got a pasta machine we suggest you dust it off and give this a go. We haven’t given the recipe and instructions for making the tagliatelle – widely available online or in any Italian cookbook you might have on your shelves; though roughly 1 egg for 100g flour plus a little salt and olive oil.

Wine Suggestion: Tonight a bottle from our holidays last year in the Loire, the Charles Joguet Chinon Rosé. Delightfully dry, mid-weight and with light flavours of red fruits; a good match and a good memory of summer holidays in a tent in France.

Tagliatelle with prawns and a creamy brandy sauce (Tagliatelle con Gamberi e Brandy) – serves 4

  • 30g salted butter
  • 4 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • 60g walnuts, chopped
  • 300g uncooked prawns, peeled
  • 10 cherry tomatoes, quartered
  • 60ml brandy
  • 250ml double cream
  • 1 tbsp balsamic vinegar
  • 400g fresh egg tagliatelle (look it up online, it’s easy)
  • 2 tbsp flat leaf parsley

Melt the butter and oil in a large frying pan over a gentle heat. Add the shallots and walnuts and cook gently for 2 minutes.

Increase the heat to medium and add the prawns and tomatoes, season with salt and pepper. Cook for 30 seconds.

Add the brandy and cook for a minute to allow the alcohol to evaporate, then add the cream and balsamic vinegar and cook, stirring, for 2 minutes. Set aside.

Meanwhile, cook the pasta in a loads of very salty water until al dente – a minute or two. Drain and tip back into the pasta pan.

Pour in the creamy sauce, add the parsley, and toss gently for 30 seconds to combine.

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010)

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