Name: Tagliolini and Tajarin: Prawns and Treviso au Gratin (Tagliolini Gratinati con Gamberi e Treviso)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 125 ml double cream 4 tablespoons grated Parmesan; 60 ml white wine; 200 g peeled raw prawn tails, or 220 g potted shrimp (see text); ½ a smallish red onion, thinly sliced across the grain; 50 g butter (omit if using potted shrimp); 120 g dried tagliolini or 150 g fresh

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe is an approximation to a dish served at Da Fiore in Venice. The combination of prawns, bitter radicchio, cream and cheese is rather unusual, but utterly delicious.

It is a struggle to get great prawns outside of southern Europe. The best prawns for this dish would be Venetian ones, raw Mediterranean red prawns or live langoustines. The latter two are occasionally available in the UK (to peel langoustines, split the head to kill them, plunge for 3 seconds in boiling water