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
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.
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.
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.
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.