A culinary ode to the colors of Italy's islands, the gifts of land and sea, and the power of love.
Pasta made from the famous Venus rice, tender prawns, and a saffron and broccoli sauce-this dish is a tribute to the vibrant palette of Italy's islands, a celebration of the earth and the sea, and a nod to love itself. After all, both black rice and saffron have long been known for their aphrodisiac qualities.
Riso Venere - The Grain of Venus
This unique black rice is cultivated in the Piedmont region of northern Italy and was once reserved for aristocrats. It's a cross between an Asian black rice and an Italian white variety. Its dark color comes from the pericarp, the outer layer of the grain, which is why it's always sold as whole grain. Rich in fiber and minerals, it's also full of flavor, with a distinct aroma reminiscent of freshly baked bread and toasted nuts. It does take a bit of patience-cooking time is around 30 to 40 minutes-but it's well worth the wait.
Gamberi Rossi - The Treasures of the Sea
Italian prawns are usually gamberi rossi, about 10 cm long and caught at depths of up to 1,000 meters. Unfortunately, traditional trawling methods can damage the ocean floor and often result in bycatch like small sharks or sea turtles. That's why sustainable seafood certifications like Friend of the Sea (FOTS) and the Marine Stewardship Council (MSC) are important markers for environmentally conscious shoppers. The most sustainable way to catch prawns in Italy, however, is the old-fashioned way: using bait in small, mesh lobster pots.
How to Choose Fresh Prawns
You don't need to live by the sea to get good prawns-many well-stocked markets carry them. To check for freshness, look for prawns that are firm and whose heads are still firmly attached. They should smell like the ocean, but not fishy or ammonia-like. Discoloration-especially darkening around the head-is a sign they're past their prime. Fresh prawns have an even color, ranging from red to grey depending on the variety. It's best to avoid headless prawns if you're looking for top quality.
Black Homemade Rice Noodles with Prawns and Broccoli
This dish is as stunning on the plate as it is delicious. Homemade black rice noodles pair perfectly with tender prawns and crisp broccoli. The noodles bring a subtle nutty flavor, the broccoli adds a fresh crunch, and the prawns lend their sweet, delicate taste. A touch of lemon zest and fresh cilantro ties everything together for a refreshing, exotic note. Quick to prepare, this recipe brings a little taste of something special to your everyday table.
📖 Recipe
Black Rice Tagliatelle with Prawns and Broccoli
Ingredients
For the pasta (alternatively 160 g purchased egg tagliatelle)
- 50 g flour, all-purpose
- 50 g rice, black Venus rice
- 1 egg
For the sugo
- 1 broccoli, small
- approx. 250 g prawns, frozen or fresh
- 1 clove garlic
- 1 small pinch saffron, powder
- 1 pinch salt
- parsley, fresh
- chilli pepper, to taste
- pistachios, salted, optional
- olive oil
Instructions
Make the Pasta Dough:
- Coarsely grind the rice in a grain mill. Mix it with the flour and place the mixture on a clean surface. Form a well in the center and crack in the egg. Gradually incorporate the flour into the egg using your fingertips or a fork, starting from the inside out. Knead the dough with the palms of your hands until it comes together smoothly. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Roll and Cut the Noodles:
- Roll out the dough using a pasta machine. The dough might be crumbly at first due to the rice, so stay on the first setting until it becomes smooth. If using a rolling pin, be patient-it will take some time for the dough to become pliable. Don't roll it too thin. Cut into wide tagliatelle by hand or with a machine. Cover well to prevent drying out, as rice noodles are more delicate due to their lower gluten content.
Prepare the Broccoli:
- Wash and trim the broccoli. Separate the florets and peel the stalk, slicing it thinly. Place everything in a pot with plenty of cold water and bring to a boil. Add salt and cook the tagliatelle with the broccoli for about 3 minutes, until both are just tender.
Cook the Prawns:
- Meanwhile, heat olive oil in a pan. Gently sauté the garlic clove and sliced chili (remove the seeds first). Add the cleaned prawns and cook on high heat for about 2 minutes on each side, until pink and just cooked through. Be careful not to overcook them-they'll turn rubbery. Remove the garlic. Add a splash of pasta water to the pan to help create a silky sauce. Season with saffron, salt, and pepper.
Combine and Serve:
- Drain the noodles and broccoli and add them to the pan with the prawns. Toss everything together until well-coated. Finish with chopped parsley, a sprinkle of crushed salted pistachios, and, if you like, a bit of lemon zest or fresh cilantro.
Notes
Nutrition
The Remarkable Popularity of Rice Noodles
In Italy, tagliatelle are so beloved that they even appear in desserts! While traditionally enjoyed as a hearty main course, these noodles have found their way into surprising and unconventional pairings-like being layered on top of cakes. Their versatility extends to more adventurous takes, including tagliatelle infused with coffee, showcasing the bold creativity of Italian cuisine. It's truly amazing how this humble pasta manages to stay popular, no matter how unexpected the recipe may be.
Buon appetito!
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