Italian green tagliatelle with king prawns and bell peppers (Tagliatelle di terra e di acqua)
Our original home cooking
time: preparation: more than an hour plus resting time for pasta and thawing time for prawns
cooking: about an hour
Ingredients / Serves 3
- For the homemade tagliatelle
- 180 g (6 1/2oz) all purpose flour
- 1 egg
- 110 g (4 oz) fresh spinach
- For the sauce
- 400 g (14 oz) frozen king prawns
- 1 50 g (1 3/4 oz) jar red lumpfish roe
- 200 g (7 oz) roasted red and yellow bell peppers
- 200 g (7 oz) leek, finely chopped
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 3 tablespoons extra virgin olive oil
- preparation: more than an hour plus resting time for pasta and thawing time for prawns
cooking: about an hour
- How many calories in a serving?
Total fat: (g)
Total carbohydrate: (g)
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Green tagliatelle are very tasty and you can toss them in many ways for fantastic main courses.
Now we show you a refined sauce recipe whose main ingredients are bell peppers, leeks, king pranws and red lumpfish roe. We are used to prepare this recipe for special occasion.
Prepare the green dough and tagliatelle. Clean, wash and cook the spinach. Drain very well and purée through a mill. Prepare the tagliatelle following our step-by-step instructions on this page. Remember to add the pureed spinach together with the egg. Let the tagliatelle dry for almost 2-3 hours at room temperature before cooking.
Prepare the king prawns. Let the king prawns thaw. Remove their head and shell. Boil the heads and shells in abundant salt water for about 15-20 minutes. Then strain the water. This is the stock you will need for cooking the tagliatelle.
Meanwhile cut the back of every prawn to remove the vein. Wash them under cold running water and slice. Put aside.
Prepare the bell peppers. You have to dice the bell peppers.
Prepare the sauce and cook the tagliatelle. Prepare the sauce. Saute lightly the leek in the olive oil in a non-stick frying pan, stirring often, on low heat. Add the peppers and aromatic herbs. Keep on cooking for few minutes, stirring now and then. In the last minute add the prawns too and stir. If the sauce is too dry or too thick add some tablespoons of the boiling stock for tagliatelle. Add the red lumpfish roe to a tablespoon of boiling stock in a little bowl and stir very well. Add the red lumpfish roe to the sauce. Stir with delicacy and taste to determine if your pasta sauce needs added salt. The red lumpfish roe's salinity may add enough salt to the dish for your palate.
Meanwhile bring the stock to the boil. If necessary dilute it. Cook the tagliatelle al dente stage (until it is a minute or so from being done). It needs about 4 minutes.
Just before serving. Drain the tagliatelle and pour it into the pan. Stir the tagliatelle with the sauce on high heat for only a minute to flavor all the ingredients.
Serve at once.
- - For the best result you can use fresh ingredients but you need more time in this case.
- - You can prepare fresh tagliatelle 1 day ahead.
- - If you have no time to prepare the tagliatelle remember you can buy it. This kind of fresh or dry pasta is available in a supermarket with Italian food.
- - This is a recipe rich in ingredients. You can prepare it for your lunch or dinner on Sundays but it can also be a fantastic course in a complete menu for a special occasion or celebration. In this case you can serve more people.
- - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- - If you want to know more about Italian pasta and its nutrition value read this page.
- - We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other no salt recipes ...
What's the right wine “Bell pepper and pranw tagliatelle”?
Our suggestion is: a dry white wine with characteristic aroma such as Verdicchio dei Castelli di Jesi (white wine from Marche - Italy)