This dish is a homage to the colours of many Italian islands and to love
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine Italian, Piedmont, Sicily
Servings 2serves
Calories 1069kcal
Ingredients
For the pasta (alternatively 160 g purchased egg tagliatelle)
50gflouruniversal
50griceblack (venere rice)
1egg
For the sugo
1broccolismall
approx. 250 gprawnsfrozen or fresh
1 clovegarlic
1small pinchsaffron powder
1pinchsalt
parsley
chilli pepper according to taste
pistachiossalted, according to taste
olive oil
Instructions
Grind the rice, but not too finely, with a corn mill. Mix with the flour, place on a pasta board and form a hollow in the middle. Break the egg into the hollow. Using your fingertips or a fork, mix the egg with the flour from the inside out. Knead the dough with the ball of your hand until all ingredients are well mixed. Then wrap the dough in cling film and let it rest for at least 30 minutes.
Roll out the dough with the pasta machine. The rice will make the dough a little crumbly at first so stay on the first setting of the noodle machine until the dough becomes smooth. If you use a rolling pin, be patient, as the dough will become smooth - with time! Only then try to roll out the dough a little thinner. But not too thin! Cut wide tagliatelle with a knife or the pasta machine. Cover them well, as the rice noodles dry out slightly due to the low gluten content.
Wash the broccoli. Separate the florets from the trunk, chop them up a little if necessary. Peel the stem and cut into slices. Put the broccoli in a pot and add plenty of cold water. Bring to the boil. Now add the salt and then the tagliatelle. Cook the vegetables and noodles for about three minutes.
Meanwhile, in a frying pan, lightly sauté the clove of garlic and, if you want, the chopped chilli pepper (remember to remove the seeds!) in enough oil. Add the peeled, cleaned prawns and fry them briefly on both sides at high heat (for about two minutes) until they are nicely pink. Not too long, otherwise they become rubbery and tough! Remove the garlic. Add some pasta water to the sauce and let it thicken slightly. Season with saffron, salt and pepper.
As soon as the noodles are firm to the bite, strain them with the broccoli and put them into the pan with the prawns. Mix well and serve immediately with freshly chopped parsley and pistachios.
Notes
Preparing the prawns: Frozen prawns are usually ready to cook and only need to be defrosted. If you have bought fresh prawns, wash them under running water. Now, with a slight twist, remove the head, then the shell (back shell, tail) and - with the help of a small sharp knife - the dark thread on the back of the animal (intestine).