Hello food lovers, it’s me, Mark Zoch from The Dinner Dude! Today, I am excited to bring you one of my favorite dishes – Fresh Tagliatelle with Bonito, Prawns and Basil Cream. This dish is a symphony of flavors that will make your taste buds dance with joy. I don’t know about you, but pasta has always been a comfort food for me. It’s the kind of meal that makes me feel all warm and cozy inside. And this recipe is no different. With its perfect balance of savoury bonito, succulent prawns, and the fragrant basil cream, this dish will transport you straight to the heart of Italy.
Fresh tagliatelle with Bonito, prawns and basil cream Recipe
Fresh tagliatelle with Bonito, prawns and basil cream
Equipment
Ingredients
For the fresh pasta
- 4 eggs
- 400 gr flour
For the bisque
- The head and the carapace of the prawns
- 1 carrot
- 1 shallot
- 1 piece celery
- 1 parsley stalk
- Extra virgin olive oil
- Half of a small glass brandy
- A teaspoon of paprika
- A little piece of cannella
- Salt, pepper, half of a hot chili
For the bonito and prawns sauce
- 300 gr fresh bonito
- 10 fresh prawns
- 1 shallot
- 1/2 a glass white wine
- Extra virgin olive oil
- 1 tablespoon minced parsley
- Salt, pepper
Instructions
For the fresh pasta
- Arrange the flour on a pastry board, break the eggs inside, beat them with a fork and slowly incorporate the flour until it is all absorbed (you can also do it in a bowl at the beginning). Knead the dough until it is homogeneous and elastic then cover with a film and let it rest for half an hour.
- It’s time to roll out the dough. Divide it into 4 parts. Let’s take one and cover the others again so that they don’t dry out. Flour the dough and start passing it into the machine with the lowest number. When it comes out, fold it in two or three and pass it over in the machine, this serves to give compactness to the dough.
- Continue until we have a medium thin sheet (until about n. 5 of the pastry machine), eventually cutting it halfway so that it is not excessively long. You can also work the dough manually but you must be “very” careful in considering the thickness: tagliatelle with fish sauce must be a kind of rough and thin, but not too much.This depends a lot from you and your personal taste: in any case fresh pasta with fish must be very “al dente”, so consider this point also while cooking it.
- If you do not want to make fresh tagliatelle, you can also consider other pasta such as rigatoni and half rigatoni, which can be suitable for this recipe.
For the bisque
- First of all clean the prawns, separating the heads from the body and then, take the pulp away from the carapace that you will put aside together with the heads.
- After this operation chop the carrot, the celery and the shallot very finely and put them aside.
- Take a clay pot if possible, put the flame spreader between it and the flame and turn the heat on. If you do not have a clay pot you can use a stainless steel pot.
- Add extra virgin olive oil and when it starts to fry, add the minced vegetables together with the parsley stalk. After a minute about add the prawns carapace and heads and smash them with a spoon or a fork so that all the flavor of the sea and of the fish is released.
- Let them fry without browning them too much otherwise your bisque will taste “burnt” and at this point add the brandy. Flame the brandy paying attention not to burn your hands.
- When brandy has evaporated, add salt, hot chili, paprika . Continue mixing the carapace and heads for a while and then cover. If necessary add some little water but not too much. Lei it cook for about 20 to 30 minutes then turn the heat off.
- Put all in a mixer and mince. Then take a very thin colander and helping yourself with a spoon or a spatula, let the liquid of the bisque flow into a bowl: it must result homogeneous.
- Put the bisque in a pan again, add cannella, some more pepper or chili if needed and let it reduce till a good consistency without burning it out.
Let the bisque aside.
For the sauce
- Wash the bonito slice, remove the skin and cut it into small pieces, paying attention to the fish bones.
- Take the prawns, wash them too and clean them from the intestines (to do this operation you must cut the upper part in a longitudinal way and pull out the dark thin line you see, this is the intestine).
Live 1 prawn aside for each portion and decoration.
- Take a large pan, add extra virgin olive oil, the cut shallot , let it fry for half a minute with a medium heat on and then add the fish and the prawns. Let them fry for a while, raise the heat, add the wine and let it evaporate.
- Add just a little salt and pepper, the fresh minced parsley and the bisque you had prepared before. Let it cook till every thing is well blended, cover and put aside.
- Prepare the basil with a mixer, adding a good amount of fresh basil leaves and some water and pepper. Mix it till it becomes very fluffy and put it aside.
- Bring the pasta water to boil in a high - sided pot; when it’s ready, add salt and tagliatelle. Let them cook for no more than 2 minutes and then, helping you with a slotted spoon, transfer the tagliatelle in the sauce pan. Turn the heat on and whisk the pasta.
- Prepare your dish serving the pasta with some more bisque aside, the basil preparation and the prawns.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Fresh Tagliatelle with Bonito, Prawns and Basil Cream using oven
First, preheat your oven to 200 degrees Celsius. While the oven is heating up, prepare your tagliatelle as usual. Remember, fresh pasta cooks quickly, so keep an eye on it!
Next, let’s move on to our bonito and prawns. Instead of sautéing them in a pan, we’re going to roast them in the oven. Arrange the bonito and prawns on a baking tray, drizzle with olive oil, sprinkle some salt and pepper, and pop them into the oven. Roast for about 10-15 minutes or until they are cooked through and have a nice golden color.
While our seafood is roasting, let’s get the basil cream ready. Blend fresh basil leaves, cream, garlic, and a pinch of salt in a food processor until smooth.
Once everything is ready, it’s time to assemble our dish. Mix the roasted bonito and prawns with the cooked tagliatelle, pour over the basil cream, and give everything a good toss until well combined.
Finally, transfer the pasta to a baking dish, sprinkle some parmesan cheese on top, and bake in the oven for about 10 minutes or until the cheese is melted and bubbly.
And there you have it, my friends – a delicious oven-baked Fresh Tagliatelle with Bonito, Prawns and Basil Cream. This method adds a delightful roasted flavor to the seafood and a nice crispy top to the pasta, making our already fantastic dish even more special. Give it a try and let me know how you like it!
Tips for making Fresh tagliatelle with Bonito, prawns and basil cream
Cooking Tips
Embarking on the artistic journey of preparing fresh tagliatelle intertwined with the delightful textures and flavors of Bonito, prawns, and basil cream is not merely a cooking endeavor, but an indulgent experience that summons the soothing comfort of Italian tradition blended with the subtle essence of the sea. The process, peppered with the anticipation of savory delights, unravels layers of emotion as one engages in the ritual of pasta creation.
The art of making fresh tagliatelle from scratch evokes a deep sense of connection to the raw ingredients—flour dusting across the countertop, eggs adding their golden hue to the palette of creation, and the rhythmic motion of kneading that connects us to generations of artisans. This tactile pleasure fosters a mindful presence, a gentle reminder of the joy found in simplicity and the beauty of crafting with one’s own hands.
Once the dough reaches its velvety peak, the act of rolling it out and cutting it into ribbons is a dance of precision and elegance, culminating in a cascade of al dente strands ready to soak up the flavors they’re about to embrace. The satisfaction of seeing the alluring tangle of tagliatelle prompts an internal smile, the kind that often accompanies personal achievement.
As the heart of the dish, Bonito, with its graceful smokiness and pristine texture, is a testament to the ocean’s bounty. Combining it with prawns—which themselves carry the caress of the sea—and merging these elements with the aromatic basil cream introduces an exciting complexity. The basil’s verdant brilliance embodies the freshness of a springtime garden, while the cream binds the elements together in a luxurious emulsion that promises to enrob the palate.
In this cooking act, we are drawn into a symphony of subtlety and balance—the Bonito’s understated strength, the prawn’s sweet, tender chew, the cream’s whispering decadence, all harmonized by the basil’s herby whisper. To touch on such harmony provokes a deep appreciation for ingredients and their potential, and there exists a quiet triumph in elevating them to a state of such refined deliciousness.
My personal inclination is towards restraint in seasoning so as not to overwhelm the intrinsic flavors of the seafood and herbs; it is the gentle coaxing of these natural tastes that will underscore the sophistication of the dish. A dash of salt here, a twist of pepper there—each chosen with care and consideration.
Serving Suggestions
Fresh tagliatelle with bonito, prawns, and basil cream is a dish that elegantly fuses the hearty, robust flavors of the sea with the delicate, aromatic notes of fresh herbs. To serve this dish in a way that enhances its numerous sensory qualities, one should consider both the visual and gustatory components of the final presentation.
Begin by selecting a plate that complements the subtle colors of the ingredients; a plain white dish can serve to accentuate the pinkish hue of the prawns, the gentle brown of the bonito flakes, and the vibrant green of the basil cream. The allure of fresh pasta is often found in its texture, so ensure that the tagliatelle is cooked al dente, which means it should be tender but with a slight bite. This gives a satisfying texture in contrast to the soft give of the prawns and the slight crispness of the bonito flakes.
When plating, lay the tagliatelle in a nest-like shape to provide structure and height. Gently lay the prawns atop, being careful to space them in a manner that is both aesthetically pleasing and practical for the diner to access each component of the dish with ease. The bonito flakes can then be scattered over the top to add an additional layer of flavor and a contrasting texture. A judicious amount will impart a smokey, umami dimension without overpowering the delicate seafood.
The basil cream should be drizzled with intention, swirling around the plate and over the heap of pasta to integrate the creamy, herbaceous element throughout. Every bite should marry the ingredients, with the basil cream acting as the harmonizing backdrop to the pronounced flavors of the prawns and bonito.
Finally, consider the value of garnish not just as decoration, but as an integral part of the taste profile. A sprig of fresh basil can be an aromatic invitation and a cue to the primary flavor. Moreover, a twist of freshly cracked black pepper or a light zest of lemon can be the finishing touch that elevates this dish, enlivening the palate and bringing forth the bright, oceanic flavors.
FAQs
- Can I use dried tagliatelle instead of fresh? Yes, you can. However, keep in mind that dried pasta has a firmer texture and may require a longer cooking time.
- What can I use as a substitute for bonito? If bonito is not available, you can use tuna or mackerel as they have a similar taste profile.
- Can I make the basil cream ahead of time? Absolutely! In fact, it tastes even better when made a day in advance as the flavors get a chance to meld together.
- How do I store leftover Fresh Tagliatelle with Bonito, Prawns and Basil Cream? Store leftovers in an airtight container in the fridge. It should last for up to 3 days.
- Can I freeze this dish? Yes, you can freeze this dish, but I would recommend freezing the sauce and pasta separately for the best results upon reheating.
Conclusion
As we come to the end of our culinary exploration of Fresh Tagliatelle with Bonito, Prawns, and Basil Cream, it’s time to take a step back and revel in the sheer joy and satisfaction that this dish brings. The harmonious blend of flavors and textures in this recipe is a testament to the beauty of Italian cuisine, where simple, high-quality ingredients are used to create meals that stir the soul and delight the senses.
So raise your forks and twirl that last bite of tagliatelle, savoring the final notes of the basil cream, and carry with you the memory of a dish that’s as enlivening as it is comforting. Until next time, keep delighting in the adventure that is cooking, and may your tables always be graced with such exquisite creations. Bon appétit!