John Myers
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Tagliatelle La Lenny with Scampi
The perfect tagliatelle la lenny with scampi recipe with a picture and simple step-by-step instructions.
Pasta:
- 300 g Durum wheat flour
- 3 Pc. Eggs
- 1 tsp Salt
- 1 tbsp Olive oil
Scampi sauce:
- 2 packet Scampi
- 100 g Shallots
- 35 g Butter
- 4 tsp Mild curry powder
- 25 g Honey
- 150 ml White wine dry
- 400 g Tomatoes peeled canned
- 500 ml Whipped cream
- Salt
- Cayenne pepper
- 60 g Raisins
- 100 g Pine nuts
- 1 tbsp Olive oil
- 1 Bd Basil
Tagliatelle:
- Mix the flour with the salt. Add the eggs and oil. Everything should be mixed first and then kneaded into a smooth dough with your hands. Knead the dough until it shines. Wrap the dough in a kitchen towel and let it rest for about 30 minutes at room temperature.
- Divide the dough into 4 parts and roll out each part on a floured work surface with the rolling pin as thinly as possible and then turn through the pasta machine up to level 3 (pasta roller attachment). Always fold the dough up on the sides and turn it with the open side down again.
- Straighten the pasta sheets and let them dry on a floured kitchen towel for about 30 minutes. Dust the pasta with flour, then cut into tagliatelle with the pasta attachment of the machine at level 1 and carefully hang on the pasta dryer.
- Cook the fresh pasta in salted water for approx. 3 minutes until al dente, slightly dried ones take 1-2 minutes longer.
Scampi sauce:
- Thaw the scampi in cold water, loosen the skin, clean and refrigerate.
- Peel the shallots, dice them and fry them with the scampi in the butter over high heat. Quickly stir in the curry. Add honey, 100 ml white wine and tomatoes with juice and let boil down for 5 minutes. Top up with the cream, season with salt and cayenne pepper and simmer over a mild heat for 10 minutes.
- Cook the raisins in the remaining white wine until all the liquid has evaporated. Fry the pine nuts in the olive oil until golden brown, stirring constantly.
- Mix the raisins, the scampi with the sauce and the pasta with the sauce. Sprinkle with the plucked basil and pine nuts and serve.
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