[et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.peter-paradeiser.at\/wp-content\/uploads\/2023\/03\/March-food-pairing.jpg” alt=”Food & Wine mit Henrietta Anefalk” title_text=”Food & Wine mit Henrietta Anefalk” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” link_option_url=”https:\/\/www.peter-paradeiser.at\/en\/organic-wines\/” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Ingredients (4 servings):<\/strong> Recipe:<\/strong> Henriettas comment:<\/strong> \u201c I picked this dish because of how well saffron works with the Roter Veltliner.<\/strong> [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients (4 servings): 400 grams of tagliatelle, 170 grams of cooked prawns (piled),\u00a0\u00a00.5 grams of saffron, 1 box (350g) of cherry tomatoes1larg red bell pepper, 1 yellow onion, 1 red chili, 2\u00bd dl white wine, 2 dl whipping cream1dl grated parmesan cheese, 125gr (one ball) of mozzarellaFresh dill, a\u00a0little lemon juice or champagne vinegar Recipe: […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-231874","post","type-post","status-publish","format-standard","hentry","category-aktuelles"],"_links":{"self":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/231874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/comments?post=231874"}],"version-history":[{"count":8,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/231874\/revisions"}],"predecessor-version":[{"id":231882,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/231874\/revisions\/231882"}],"wp:attachment":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/media?parent=231874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/categories?post=231874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/tags?post=231874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
400 grams of tagliatelle, 170 grams of cooked prawns (piled),\u00a0\u00a0
0.5 grams of saffron, 1 box (350g) of cherry tomatoes
1larg red bell pepper, 1 yellow onion, 1 red chili, 2\u00bd dl white wine, 2 dl whipping cream
1dl grated parmesan cheese, 125gr (one ball) of mozzarella
Fresh dill, a\u00a0little lemon juice or champagne vinegar<\/p>\n
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. \u00a0Cut the cherry tomatoes in half and add them to the rest in the frying pan. Fry until everything softens. \u00a0Add 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. \u00a0Add the shrimp to the sauce. Fold the pasta into the sauce. “Tear” over one mozzarella, some freshly chopped dill and serve!\u00a0If you want to eat completely vegetarian, you can cook sliced fennel in the sauce, it’s very tasty!<\/p>\n
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.\u00a0\u00a0<\/p>\n