Thursday, January 30, 2025
Tagliatelle with Ricotta and Prawns
This dish, with simple and genuine flavors, presents a classic of the home tradition: homemade tagliatelle wrapped in a delicious ricotta and parmesan cream, enlivened by the intense aroma of grated lemon zest. This combination goes perfectly with shrimp, once considered "aristocratic food", which enhances the entire dish with their fine meats. This original dish is ideal for special occasions, such as the upcoming Easter holidays. Accompanied by a great wine with fine organoleptic characteristics, it becomes a divine choice to celebrate these occasions. This is a special time to share with family and close friends. It is an opportunity to prepare dishes handed down from generation to generation and delicious recipes that use the symbolic ingredients, creating a menu rich in symbolism. And tagliatelle are one of the pasta shapes that are impossible to resist, one of the most loved types of long pasta by Italians, with a centuries-old history that has its roots in the Emilian region. Their name derives from the verb "to cut", since traditionally a thin sheet is rolled out, rolled up and cut with a knife. Now let's see what we need to make our Creamy Homemade Tagliatelle with Ricotta with Prawns.
Ingredients for the tagliatelle
400 grams of re-milled durum wheat semolina
200 ml of warm water
salt
2 tablespoons of extra virgin olive oil
Ingredients
300 grams of ricotta cheese
120 grams of grated Parmigiano Reggiano
16 prawns
1 clove of garlic
1/2 glass of white wine
parsley
chives
salt
Pepper
extra virgin olive oil
zest of an organic lemon
Preparation
Prepare the tagliatelle by putting all the ingredients indicated in the planetary mixer and start the mixer. Knead for a long time until the dough is smooth and homogeneous. After working it, let it rest covered with a bowl for about 10 minutes. After the indicated time, roll out the dough with a rolling pin until you get a thin sheet. Roll up the dough and cut it with a knife according to the desired thickness. Pass the ricotta through a sieve and mix it with the Parmesan cheese, adding a pinch of salt and freshly ground black pepper. Next, wash and clean the shrimp, removing the carapace, and sauté them in a pan with a drizzle of extra virgin olive oil, a clove of garlic and deglaze with white wine. Cook until the wine has completely evaporated. In a pot with plenty of boiling salted water, cook our tagliatelle until they are al dente. Drain them and transfer them to the pan with the prawns, adding the sifted ricotta and Parmesan cheese. Mix well to mix all the ingredients. Serve the tagliatelle with a few blades of chives, some organic lemon zest. Our Homemade Creamy Ricotta Tagliatelle with Shrimps, are ready to be enjoyed.
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