Ingredients (4 servings):
400 grams of tagliatelle, 170 grams of cooked prawns (piled),
0.5 grams of saffron, 1 box (350g) of cherry tomatoes
1larg red bell pepper, 1 yellow onion, 1 red chili, 2½ dl white wine, 2 dl whipping cream
1dl grated parmesan cheese, 125gr (one ball) of mozzarella
Fresh dill, a little lemon juice or champagne vinegar
Recipe:
Boil pasta water, add plenty of salt. Finely chop the onion, red pepper and chili and fry slowly until the onion is soft and slightly transparent in plenty of butter. Cut the cherry tomatoes in half and add them to the rest in the frying pan. Fry until everything softens. Add the saffron and stir, pour in the white wine, and reduce to half. Add the cream and simmer for a while, then add the grated Parmesan cheese. Season with salt and pepper. Remember not to let the sauce boil after you added the cheese, then the sauce may separate. Cook the pasta until almost done, it will continue cooking in the sauce. Add the shrimp to the sauce. Fold the pasta into the sauce. “Tear” over one mozzarella, some freshly chopped dill and serve! If you want to eat completely vegetarian, you can cook sliced fennel in the sauce, it’s very tasty!
Henriettas comment: “ I picked this dish because of how well saffron works with the Roter Veltliner.
It brings out the flowery and herbal notes in the wine that adds an extra dimension.
The orange “zestines” in the wine really blooms in a very aromatic way and pairs well with the slight heat of chili in the sauce.