Excelsior Recipe: Basil flavored tagliatelle with scampi, curry and courgettes
Here we are at the 4th episode of #RicetteExcelsior : our section dedicated to the dishes and recipes of our chef Fabrizio Reffo.
Today the chef offers us one of the most loved dishes by Italians … the tagliatelle !
Are you ready? Let’s start!
- Fresh tagliatelle (We used 1 kg. of re-milled durum wheat semolina flour, 10 eggs and chopped basil)
- Fresh scampi
- Cognac or Brandy
- Fresh cream
- Poached garlic
- Chopped parsley
- Sweet curry
- Coarse salt
- Salt & pepper
- Black pepper
In a non-stick pan we put olive oil, garlic and courgettes cut in sticks.
The fire must be lively to leave crispy our courgettes.
When they are ready, leave them warm for few minutes.
Meanwhile, in a bowl mix the cream with curry, helping with a whip, add salt & pepper
In another pan, put olive oil, garlic and let it warm up well.
Remove the garlic and put the prawn tails that have already been shelled (leaving only the tail), go up and flambé.
Add curry cream and courgettes.
Salt the boiling water and dip the tagliatelle.
For the decoration of the dish, we take a shrimp, in the non-stick pan with olive oil, quickly blanch and salt.
We keep it warm with courgettes.
Drain the tagliatelle, add sauce and cooking water to reach the desired creaminess.
Serve by adding courgettes and shrimps left for decoration to the tagliatelle.
Enjoy your meal!