Tagliatelle with squid ink with shrimp and potatoes cream

 

Knead and cut the tagliatelle, add one packet of squid ink every 200 gr. of flour.

Moderately boil the shrimp, leaving the head and tail only clean the prawns which will be used for decoration. In a pan with a little oil jump shrimp average, deglaze with white wine and, if desired, with a dash of tabasco. Add the diced tomatoes. Cook at least for a few minutes (the real seasoning is given by the cream of potato, so do not make a sauce: tomatoes are optional).

In a small pan, skip the shrimp bigger with a knob of butter, sprinkle with brandy.

Not too finely cut shallots, fry in a pan with a tablespoon of olive oil, add the potatoes cut into cubes, cover with vegetable broth; add the saffron. Cook the potatoes without making them become too soft. Put them in a special glass, salt and pepper, mix with hand blender until creamy; if necessary, add some oil and / or vegetable broth if it is too thick.

Cook the tagliatelle in plenty of water, drain. Pour on the single dish cream potatoes, place over tagliatelle topped with shrimp, decorate with shrimps larger and some saffron pistil.

serves 4

 

TAGLIATELLE WITH SQUID INK gr. 400
SHRIMP AVERAGE gr. 300
SHRIMP BIG n. 8
POTATOES gr. 400
SAFFRON bag 1
SHALLOTS n. 1
CHERRY TOMATOES n. 4
VEGETAL BROTH,EXTRA VIRGIN OLIVE OIL,BUTTER enough  

 

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