Jump to Main ContentJump to Primary Navigation
Top

Tagliolini au gratin with prawns and treviso

tagliolini.jpg

The trend for small plates has sent Venetian cuisine to the top of the foodie agenda and this simple pasta dish straight from the City of Bridges (via one of London’s most exclusive Italian restaurants, Bocca di Lupo) won’t disappoint.

Preparation time

30 minutes

Cooking time

25 minutes

Ingredients (serves 4-6)

  • 50g butter
  • Half a small red onion or 1 shallot, thinly sliced across the grain
  • Seasoning
  • 1 medium head radicchio di Treviso (or a small radicchio, around 200g), shredded into 3-5mm strips
  • 200g peeled raw prawn tails
  • 60ml white wine
  • 200ml double cream
  • 120g dried tagliolini or 150g fresh
  • 4 tablespoons freshly grated Parmesan

Method

Step 1: Melt the butter over a medium heat, add the onion and a pinch of salt and fry for a few moments. Add the radicchio and gently sauté for 4 or 5 minutes until wilted.

Step 2: Add the prawns, followed by the wine and let it boil for a few minutes until most of it has evaporated.

Step 3: Add the cream to the sauce and at the same time put the tagliolini into a pan of boiling, salted water. Let both pots boil until the tagliolini is still quite undercooked (just over half the recommended cooking time) and the sauce is just runnier than cream.

Step 4: Drain the pasta and add to the sauce, toss together over the heat for a minute, make sure the pasta is well-coated. Season and transfer to a baking dish about the size of a piece of A4. Sprinkle with Parmesan and brown in a very hot oven or under the grill.

From Bocca Cookbook by Jacob Kenedy (£30, Bloomsbury)

Related

hughgrant.jpg

"Actors playing at politics is not new"

mrandmrssmith1.jpg

Luxury Italy: Six places to stay

Comments

Latest...

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016

Our latest dessert obsession: fried Nutella ice cream

Girdle your stomachs... by Alex Peake-Tomkinson

20 Jan 2016