Silvia Colloca’s tagliolini with prawns and roasted cherry tomatoes – recipe | Italian foods and drinks

Before you file this away within the too-hard basket, let me guarantee you there may be nothing difficult about this recipe. The pasta may be rolled by hand if a pasta machine is difficult to come back by, or it may be simply purchased from delis and supermarkets, eliminating the necessity to knead solely.

The sauce is as simple as chopping some tomatoes, mixing them with a couple of finest pals and permitting the oven to do the remainder of the work. Then all you want is a few juicy prawns and a wholesome urge for food to scoff this down with gusto.

Tagliolini con gamberi e pomodorini arrosto (Tagliolini with prawns and roasted cherry tomatoes)

Serves 4

2 tbsp extra-virgin olive oil
2 spring onions,
finely chopped
1 garlic clove,
finely chopped
1 small handful
flat-leaf parsley stalks, finely chopped
12 uncooked tiger prawns,
peeled and deveined, tails intact
150ml dry white wine
Chopped flat-leaf parsley leaves,
to serve (non-obligatory)
Chilli oil
, to serve (non-obligatory)

For the tagliolini
400g (2
cups) “tipo 00” flour
4 eggs,
at room temperature
Salt flakes
Coarse semolina,
for dusting

For the roasted cherry tomatoes
600g cherry tomatoes
80ml (
cup) extra-virgin olive oil
3 garlic cloves,
pores and skin on, crushed with the again of a knife
1 tbsp dried oregano
2 spring onions,
thinly sliced
1 small handful
flat-leaf parsley stalks (no want to cut them)
A pinch of sugar

To make the tagliolini: Place the flour on a board, make a properly within the centre and crack within the eggs and one scant teaspoon of salt. Mix utilizing your fingers or a fork, then knead the combination vigorously for about 10 minutes. At first it’ll look crumbly, however as soon as your physique warmth prompts the starch within the flour, the dough will change its texture, turning right into a easy, agency ball. Wrap it in beeswax wrap and refrigerate for half-hour.

If you wish to pace issues up, you may combine the dough in a meals processor in below two minutes. Course of the substances till they resemble moist sand, then tip on to a floured board, convey collectively together with your palms and knead for one minute. (Utilizing store-bought egg tagliolini is completely superb too, by the best way.)

Cookbook author Silvia Colloca holding a tangle of homemade tagliolini.
A tangle of tagliolini: ‘The pasta may be rolled by hand if a pasta machine is difficult to come back by, or it may be simply purchased from delis and supermarkets, eliminating the necessity to knead solely,’ says Colloca. {Photograph}: Rob Palmer

After the dough has rested it’ll really feel elastic and really pliable. Mud your board with semolina, then reduce the dough into quarters. Work with one piece at a time and maintain the remainder wrapped to stop them from drying out. Flatten the dough with the palm of your hand, then cross it via your pasta machine’s widest setting three or 4 occasions, folding the dough into three every time. Proceed passing the dough via the machine (no additional folding required), every time via a thinner setting till you get to the second-last setting or the sheet is roughly 2.5 mm thick. Lastly, cross the sheet via the spaghetti cutter. Place the noodles on a floured tea towel, mud with the semolina and permit to dry barely at room temperature.

For the cherry tomatoes: Preheat your oven to 180C and line a roasting tin with baking paper.

Place the tomatoes in a big bowl and add the olive oil, garlic, oregano, spring onion, parsley stalks, sugar and two teaspoons of salt. Utilizing your palms, toss the tomatoes within the dressing till properly coated, then tip them into the tin. Roast for 1–1½ hours or till the tomatoes look barely sunburnt and are bursting with ripeness. Switch to a bowl, ensuring you gather all of the juices – they are going to make your ultimate dish sing. Discard the wilted parsley stalks, squeeze the gentle garlic out of its pores and skin into the tomatoes (discard the pores and skin), then put aside.

Deliver a big saucepan of salted water to the boil.

To organize the prawns: Warmth the olive oil in a big, heavy-based frying pan over medium–excessive warmth. Add the spring onion, garlic and chopped parsley stalks and prepare dinner for 2 to a few minutes or till aromatic. Add the prawns and one teaspoon of salt and prepare dinner, stirring with a wood spoon, for one minute. Pour within the wine and permit it to bubble away for 2 to a few minutes or till the alcohol has evaporated. Flip off the warmth. Add the roasted cherry tomatoes and toss to mix.

A book cover with the title, The Italian Home Cook, in colourful block text on a pink background, with an image of cook Silvia Colloca stretching dough.
The Italian Residence Cook dinner by Silvia Colloca, pictures by Rob Palmer.

To serve: Shortly earlier than the cherry tomato and prawn sauce is prepared, drop the tagliolini into the boiling water and stir, then prepare dinner for 2 to a few minutes or till simply accomplished. Utilizing tongs, carry the tagliolini instantly into the tomato and prawn pan, together with three to 4 tablespoons of pasta cooking water, and stir the tagliolini within the sauce for one minute, or till coated within the garlic and wine juices. Serve instantly, with a beneficiant scattering of chopped parsley leaves and a drizzle of chilli oil, in case you like.

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