LIME-SCENTED PASTA LOVE WITH FENNEL AND SAFFRON CREAM, CUTTLEFISH INK AND RED PRAWNS

Name: LIME-SCENTED PASTA LOVE WITH FENNEL AND SAFFRON CREAM, CUTTLEFISH INK AND RED PRAWNS
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 320 g Pasta Love; 1 shallot; 8 red prawns; 350g Fennel; 1 lime zest; 500ml water; 50ml extra-virgin olive oil; 1 sachet of saffron; Salt and black pepper; cuttlefish ink drops to garnish; wild fennel (or dill), thyme to taste

40 minutes

Seafood

Mediterranean flavors with a pasta recipe featuring a fragrant lime and fennel cream, saffron, cuttlefish ink, and red prawns. A visually stunning and flavorful dish for seafood enthusiasts.

Ingredients

4 servings

1shallot

8red prawns

350gFennel

1lime zest

500mlwater

50mlextra-virgin olive oil

1sachet of saffron

Salt and black pepper

cuttlefish ink drops to garnish

wild fennel (or dill), thyme to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a saucepan, heat the olive oil, add the sliced shallot and diced fennel (cleaned, washed, and cut). Sauté the vegetables for 2-3 minutes, then cover with water and let them stew for about 20 minutes. Season with salt and pepper, add the saffron, and blend to obtain a thick cream.

Step 2

Clean the red prawns by removing the intestine. Place them on a baking tray with lime zest, salt, pepper, thyme, and a drizzle of extra virgin olive oil. Cook at 100 degrees C. for 7-8 minutes.

Step 3

Cook the pasta in boiling salted water, drain it "al dente," and toss it with the fennel cream, diluted with some cooking water, and the diced lime zest.

Step 4

Plate the pasta and add the red prawns.

Step 5

Garnish with a few drops of cuttlefish ink and some sprigs of wild fennel or dill, and finish with a sprinkle of pepper.

LIME-SCENTED PASTA LOVE WITH FENNEL AND SAFFRON CREAM, CUTTLEFISH INK AND RED PRAWNS