LIME-SCENTED PASTA LOVE WITH FENNEL AND SAFFRON CREAM, CUTTLEFISH INK AND RED PRAWNS
LIME-SCENTED PASTA LOVE WITH FENNEL AND SAFFRON CREAM, CUTTLEFISH INK AND RED PRAWNS
40 minutes total
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
Serves 4
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 |
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.