Ingredient:
14 oz (400g) storebought or homemade tagliolini
1 lb (500g) scampi or Dubli bay prawns
3 table spoon butter
1 cloves garlic, finely chopped
¼ cup (60ml) brandy
1 medium tomato, peeled, seeded and chopped
Salt and freshly ground white pepper
¾ cup (180ml) heavy (double ) cream
8 oz (250g) Treviso radicchio cut in Julienne strips (matchsticks)
Procedure:
Sauce: Peel the prawns and chop coarsely. Remove the flesh from the heads and claws. Pour in the brandy and cook until evaporated.Add the tomato and cook for 3 minutes. Add the remaining prawn meat. Season with salt and pepper and cook over low heat for 1-2 minutes. Add the cream and cook until al dente, about 2 minutes. Drain the pasta and add to the pan with the prawns. Add the radicchio, toss gently, and serve immediately.
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Monday, October 19, 2009
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