Black Rice Tagliatelle with Prawns and Broccoli
This dish is a homage to the colours of many Italian islands and to love
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
Preparing the prawns: Frozen prawns are usually ready to cook once thawed. For fresh ones, rinse under cold running water. Twist off the heads, peel off the shells (including the tail), and remove the dark vein along the back with a small sharp knife.
Nutrition
Calories: 1069 kcalCarbohydrates: 60 gProtein: 169 gFat: 14 gSaturated Fat: 2 gCholesterol: 1972 mgSodium: 5980 mgPotassium: 1647 mgFiber: 9 gSugar: 5 gVitamin A: 2013 IUVitamin C: 302 mgCalcium: 1250 mgIron: 20 mg
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