Turmeric tagliatelle with cannellini cream, grilled asparagus and prawns! Make it fresh!
 

Try pairing this deliscious dish with our refreshing Tenuta di Castellaro - Bianco Pomice 2011

Created by Martina Battistotti

For the tagliatelle:

4 large eggs

400 g durum wheat semolina

30 g turmeric

1 spoon olive oil

wheat flour for sprinkling

For the seasoning:

500 g English asparagus

800 g prawns

1 can of cannellini beans (rinsed and drained)

1 garlic clove

1 spring onion

fresh chilli

salt

black pepper

1 cup of white wine

1 tsp turmeric

Wine: Bianco Pomice 2011, Tenuta di Castellaro, Lipari

How to prepare the tagliatelle:

Pile up the durum wheat semolina and make a hole in the middle.

Break the eggs into the hole in the middle and add the oil and the turmeric.

Beat the eggs, using a fork, mixing in the semolina.

When the eggs are absorbed, knead the dough with your hands, to create a smooth ball of dough.

Wrap it with cleaning film and leave it in the fridge for 20-30 minutes.

Sprinkle flour on a clean flat work surface and roll out the dough with a rolling pin, or put it through the pasta machine until 1 mm thick.

Fold the 1 mm pasta sheet to create layers as shown in the picture, then cut it every 5 mm.

Unfold the tagliatelle and spread it on a clean surface, sprinkle again with flour.

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The cream:

Stir fry the whole and beaten clove of garlic with freshly cut spring onion and the fresh chilli, as much or little as you like.

Add the cannellini and cover with hot water.

Boil until they are really soft (approx. 10 minutes)

Blend everything in a blender to create a soft cream. Add salt and pepper to taste.

The grill:

Make a marinade for the prawns with white wine (we suggest Bianco di Pomice – Tenuta di Castellaro), a tsp of turmeric, some salt and pepper, and fresh chilli. 

Whilst marinating the prawns for 10-15 minutes grill the asparagus after drizzling them with olive oil, salt and pepper. Keep turning so they don’t burn.

Grill the prawns, with some olive oil, on high heat on both sides until ready.

Finally:

Boil the fresh tagliatelle until al dente (this will only take a few minutes)

At the same time reheat the cannellini cream in a big pan, and add the tagliatelle, with a spoonful of the boiling water, into the cannellini cream.

Mix it and serve on a plate with the grilled asparagus and prawns.

Jan LindfeldtComment
Vegetarian Sushi! Make it Fresh!
 

This Sushi dish and our Tenuta di Castellaro - Bianco Pomice 2011 are super tasty together. Give it a try!

Created by Martina Battistotti

The rice:

600ml water

510g sushi rice

100ml rice vinegar

50g sugar

10g salt

5g Kombu seaweed with rolling mat

For the filling:

2 medium beetroots

Samphire

4 eggs

10g sugar

5 g soya sauce

2,5g salt

Nori seaweed

Sunflower seed oil

For ginger and beetroot Gari

1 piece of ginger

1 beetroot

100ml rice vinegar

25ml water

20g sugar

5g salt

How to prepare: The rice

Wash the rice under cold water, drain it well

Put the rice into a medium size pan with the water

Cover and bring to boil over medium heat, then reduce the heat for 10 min or until all the water is absorb. Do not stir

Turn off and let the rice stand covered for 10 min

In the meantime, in a small saucepan over low heat, combine the rice vinegar, water, sugar, salt and a piece of Kombu seaweed.

Stir until everything is melted (don't bring to the boil)

Turn cooked rice into a large bowl and let it cool. Do not scrape the bottom of the pan.

Drizzle the rice vinegar syrup onto the rice slowly until all the liquid is absorbed, make sure the rice is at room temperature and shiny.

The beetroot filling:

Cut the beetroot into small matchstick shapes

Cut the samphire seaweed into same length as the beetroot matchsticks

Tamagoyaki, Japanese omelette:

Beat eggs thoroughly in a bowl

Add sugar, salt and soya sauce and carry on beating, until is homogenized

Place a non-stick omelette pan over low heat

Using kitchen roll spread a thin layer of sunflower seed oil onto pan

Pour a thin layer of egg mixture into the hot pan

When egg layer is firm on the bottom but still slightly liquid on top, lift up of the omelette with a spatula from one edge and fold end over remaining egg layer and remove

Oil the pan again and repeat until all the egg mixture has been used

Place omelettes on a chopping board and cut into equal pieces. – see picture bellow.

The Gari, pikled ginger and beetroot: (to be prepared a head, 2 hours or more (unless shop bought)

Peel and cut the ginger into paper thin pieces

To make it softer toss the ginger with salt and sugar. Set for 30 minutes (otherwise submerge it in a bowl of water for all the night)

Blanch them into boiling water for 1 minute

Mix the water and rice vinegar in a small saucepan over a low heat. Let the sugar and salt dissolve, do not bring to the boil

Put the rice vinegar mixture into a jar along with the thinly sliced ginger, allow it to cool before putting the lid on and storing in the fridge

Repeat the same procedure for the beetroot if desired

Making the sushi - Tamagoyaki nigari (egg omelette): 

Dip your hands into water

Make cubes out of the rice (similar size to a regular meatball)

Do not press too much in order to prevent the rice cube falling apart

Put a piece of the tamagoyaki (Japanese omelette) on top of the rice cube

Tie the omelette and the rice cube together with a Nori seaweed strip

Making the sushi – Beetroot and samphire: 

Prepare a bamboo mat, covering it with cleaning film

Place a sheet of nori seaweed on top

Dip your hands into water

Cover two thirds of one side of the nori seaweed with the sushi rice, approximately 1 cm high

Put the roasted beetroot and the raw samphire in a line on top of the rice in the centre

Using the rolling mat, start rolling up the ingredients away from you, while keeping the roll tight

Leave it to set in the fridge for 10 minutes

Wet the blade of sharp knife and cut up into pieces

Jan LindfeldtComment
Recipe: Mussel, squid and prawn stew with harissa

A perfect pairing for Le Fraghe - Camporengo Garganega 2014

300g whole, raw cold-water prawns, shell-on 1kg fresh live mussels
200g fresh squid, cleaned
3 tbsp mild olive oil
1 shallot, finely chopped
3 celery sticks, finely diced
1 carrot, finely diced
1 leek, trimmed, washed and finely diced
250ml dry white wine
1 quantity harissa
1 tsp tomato purée
Small pinch of saffron
Small bunch of fresh coriander or flatleaf parsley


- Peel the prawns, then pop the shells and heads in a pot with 500ml water. Bring to a simmer (don’t boil) and let it fizz gently for about 45 minutes. Chill the peeled prawns.

- Meanwhile, scrape the barnacles and pull any beards from the mussels. Run them under a cold tap for a minute or so, then discard any open mussels that don’t close when tapped on the worktop, along with any that are cracked. Chill.

- Slice the squid bodies into rings and chop the tentacles if you prefer. Chill.

- Heat the oil in a large pot (preferably one with a lid) over a medium-low heat. Add the vegetables and cook for 5 minutes, stirring occasionally, until beginning to soften. Stir in the wine, harissa, purée and saffron and let it simmer gently for 15-20 minutes, until reduced by about two-thirds.

- Once the liquid has reduced, add the prawns, mussels and squid. Strain the prawn shell stock and add about 300ml to the pot. Cover and allow everything to steam for about 5 minutes or until the fish is cooked and all the mussels are open. Discard any that don’t open after cooking.

- Check the seasoning. Divide between bowls (don’t leave any of that stock and mussel liquor behind – it’s fantastic) and garnish with coriander or parsley sprigs to serve.

RecipesYeshen VenemaComment