Tagliolini from Silvia Colloca with prawns and roasted cherry tomatoes – recipe
Before you toss this in the too hard basket, let me assure you that there is nothing complicated about this recipe. The pasta can be rolled by hand if a pasta maker is hard to find, or it can be easily purchased from delis and supermarkets, eliminating the need to knead entirely.
The sauce is as easy as chopping up some tomatoes, tossing them with a few best friends, and letting the oven do the rest of the work. Then all you need are juicy prawns and a good appetite to enjoy them with gusto.
Tagliolini con gamberi e pomodorini arrosto (Tagliolini with prawns and roasted cherry tomatoes)For 4 people
2 tablespoons extra-virgin olive oil2 finely chopped spring onions1 finely chopped garlic clove1 small handful of flat-leaf parsley stalks finely chopped 12 raw tiger prawns, peeled and deveined, tails intact 150 ml dry white wine Chopped flat-leaf parsley leaves, to serve (optional) Chilli oil, to serve (optional)
For the tagliolini400 g (2⅔ cups) "tipo 00" flour 4 eggs, at room temperature Salt flakesCoarse semolina, for sprinkling
For the roasted cherry tomatoes 600 g cherry tomatoes 80 ml (⅓ cup) extra virgin olive oil 3 garlic cloves, skin on, crushed with the back of a knife 1 tbsp 1 tablespoon dried oregano2 spring onions, sliced1 small handful of flat-leaf parsley stalks (no need to chop them) 1 pinch of sugar< /p>
To make the tagliolini: place the flour on a board , make a well in the center and break the eggs and a teaspoon of salt into it. Mix using your fingers or a fork, then knead the mixture vigorously for about 10 minutes. At first it will look crumbly, but once your body heat activates the starch in the flour, the dough will change in texture and form into a smooth, firm ball. Wrap it in beeswax wrap and refrigerate for 30 minutes.
If you want to speed things up, you can mix the batter in a food processor in under two minutes. Mix the ingredients until they look like wet sand, then pour onto a floured board, bring together with your hands and knead for a minute. (By the way, using store-bought egg tagliolini is fine.) -type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-a2pvoh">
Before you toss this in the too hard basket, let me assure you that there is nothing complicated about this recipe. The pasta can be rolled by hand if a pasta maker is hard to find, or it can be easily purchased from delis and supermarkets, eliminating the need to knead entirely.
The sauce is as easy as chopping up some tomatoes, tossing them with a few best friends, and letting the oven do the rest of the work. Then all you need are juicy prawns and a good appetite to enjoy them with gusto.
Tagliolini con gamberi e pomodorini arrosto (Tagliolini with prawns and roasted cherry tomatoes)For 4 people
2 tablespoons extra-virgin olive oil2 finely chopped spring onions1 finely chopped garlic clove1 small handful of flat-leaf parsley stalks finely chopped 12 raw tiger prawns, peeled and deveined, tails intact 150 ml dry white wine Chopped flat-leaf parsley leaves, to serve (optional) Chilli oil, to serve (optional)
For the tagliolini400 g (2⅔ cups) "tipo 00" flour 4 eggs, at room temperature Salt flakesCoarse semolina, for sprinkling
For the roasted cherry tomatoes 600 g cherry tomatoes 80 ml (⅓ cup) extra virgin olive oil 3 garlic cloves, skin on, crushed with the back of a knife 1 tbsp 1 tablespoon dried oregano2 spring onions, sliced1 small handful of flat-leaf parsley stalks (no need to chop them) 1 pinch of sugar< /p>
To make the tagliolini: place the flour on a board , make a well in the center and break the eggs and a teaspoon of salt into it. Mix using your fingers or a fork, then knead the mixture vigorously for about 10 minutes. At first it will look crumbly, but once your body heat activates the starch in the flour, the dough will change in texture and form into a smooth, firm ball. Wrap it in beeswax wrap and refrigerate for 30 minutes.
If you want to speed things up, you can mix the batter in a food processor in under two minutes. Mix the ingredients until they look like wet sand, then pour onto a floured board, bring together with your hands and knead for a minute. (By the way, using store-bought egg tagliolini is fine.) -type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-a2pvoh">
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