John Myers
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Tagliatelle with Tiger Prawns in Truffle Foam and Cress
The perfect tagliatelle with tiger prawns in truffle foam and cress recipe with a picture and simple step-by-step instructions.
For the pasta:
- 200 g Pasta flour
- 100 g Durum wheat semolina
- 12 Pc. Egg yolk
- 1 tbsp Salt
- 2 tbsp Olive oil
For the prawns:
- 5 Pc. Tiger prawns
- 2 tbsp Olive oil
- 2 Pc. Garlic cloves
- 1 kl. tuber Ginger
For the truffle foam:
- 100 ml Milk
- 100 ml Cream
- 1 tbsp Vegetable broth powder
- 2 tbsp Truffle butter
- 2 Msp Lecithin
Pasta dough:
- Knead all the ingredients for the pasta dough in a bowl or on the worktop by hand to form a smooth, homogeneous dough. Then wrap in cling film and let rest in the refrigerator for 30 minutes.
- Using the pasta machine, first make thin, approx. 30 cm long strips and then cut into noodles with the ribbon noodle attachment. Ideally, the pasta should then be hung up to dry.
- Just before serving, boil for about 3 minutes in heavily salted water and then keep warm in a pan with a little olive oil, butter and a halved clove of garlic.
Truffle foam:
- For the foam, heat all the ingredients slightly in a large saucepan; the wider the saucepan, the easier it will be for the foam to hold until the truffle butter has melted.
- Use a hand blender to whip into foam. To do this, hold the mixer at a slight angle to blow in as much air as possible.
- Skim the foam from the liquid with a spoon and pour it directly onto the pasta.
Shrimp:
- Devein the shrimp and remove the shell except for the last element.
- Fry on both sides with a little olive oil, sliced garlic, sliced ginger, salt and a little cayenne pepper over medium heat.
- To serve, first the pasta, then the cress, the shrimp and finally the foam are served on a pasta plate.
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