Ralf's menu – Tallarín de mariso

Ingredients for 5 servings:

• 1 kg pasta, egg noodles
• 15 prawns (king prawns)
• 800 g squid(s) (calamar)
• 5 large tomatoes (vine tomatoes)
• 2 garlic cloves
• 1 chili pepper(s)
• 1 tbsp balsamic vinegar, white
• 300 ml wine, white, dry
• 4 cl olive oil, cold pressed
• 1 cup crème fraîche
• oregano
• Salt and pepper, colorful

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The perfect dinner – Mallorca from 09.Oct.2006, starter

Ribbon pasta cooked in sea water with spicy salsa de marisco made with freshly caught seafood de Calamar y Gambon Main course of the menu: http://www.chefkoch.de/rezepte/609561160840633/ Dessert of the menu: http://www.chefkoch.de/rezepte/609571160841367/ Preparation: First, wash the squid by hand under running water and carefully rinse off the dark skin until only the white fish flesh remains. Now, with your thumb, index and middle fingers, reach into the top of the tube and pull out the head (the small tentacle arms can be cut off and used). Then turn the body inside out, rinse and remove the bone by pulling it out. Once you have finished cleaning the squid, drain it in a sieve, pat it dry with kitchen paper and cut it into 2 – 4 mm wide strips. Rinse the prawns under running water and carefully remove the heads and shells. Now, using a fine, approximately 0.5mm deep cut along the back, carefully open the flesh and rinse out the intestines. Preparation: Once the preparatory work is complete and the vine tomatoes have been skinned and diced, add the olive oil to a pan and sear the finely sliced ​​calamari. (The ideal time to add the prawns is when the squid makes a popping noise.) Then add the prawns, finely chopped garlic, and finely diced onion and continue to fry over high heat, stirring constantly. After about two minutes, deglaze with the white balsamic vinegar and white wine, add the diced tomatoes, and, if desired, finely chopped chili. Once all the ingredients have been combined, simmer over medium heat. While the salsa marisco reduces, add the tagliatelle pasta to the salted water (brought to a boil) and cook for 7-10 minutes until al dente. Just before draining the tagliatelle pasta, season the seafood sauce with salt, mixed pepper, and a little oregano, and stir in a tablespoon of crème fraîche. Finally, drain the pasta, arrange it in small nests on warmed plates, and arrange the salsa marisco on each plate, garnishing it with three prawns and a teaspoon of crème fraîche.