Ingredients (for 4 persons):
- 400g peeled and deveined king prawns
- 1 pcs Romanesco (or broccoli / cauliflower)
- 200g white mushrooms
- 1 pcs Big shallot
- 400g Sahne (cream)
- 100 ml White wine
- 500g tagliatelle
- Salt, pepper, garlic powder, parmesan
Remove the romanesco from the stalk and cut into small florets, wash with lukewarm water and a little salt. Clean the mushrooms with a kitchen towel or a small brush and quarter them. Finely dice the shallot, add a little olive oil to the wok and sweat until translucent. Then add the prawns and fry them. Then add the Romanesca florets and sauté them for about 3 minutes over medium heat. Finally, put the mushrooms in the wok and sauté for another 2 minutes. Deglaze with white wine and reduce a little. Finally add the cream. Season with salt, pepper and a little garlic powder. Set the flame to the lowest level and cook the ribbon noodles. Arrange the pasta in a deep plate and pour the shrimp and vegetable sauce over it, if necessary, grate a little parmesan and that's it.
Recipe from our head chef Mane.