samedi 31 janvier 2015

Saffron Pappardelle

Saffron gives this delicate dish a pretty color and exquisite flavour. Serve for a summer lunch or as a light supper.

Serves 4
  • Large pinch of saffron strands
  • 4 sun-dried tomatoes, chopped
  • 5 ml fresh thyme
  • 12 large cooked prawns, deveined and peeled
  • 225 gr baby squid, cut in 5mm (¼-in) rings
  • 225 gr monkfish fillet, cut into 2.5cm (1-in) cubes
  • 2-3 garlic cloves, crushed
  • 2 small onions, quartered
  • 1 small bulb fennel, trimmed and sliced
  • 150 ml white wine
  • 225 gr pappardelle
  • Salt
  • 30 ml chopped fresh parsley, to garnish
  1. Put the saffron, sun-dried tomatoes and thyme into a bowl with 60 ml hot water ; leave to soak for 30 minutes.
  2. Put the garlic, onions and fennel into a pan with the wine ; cover and simmer for 5 minutes until tender.
  3. Add the monkfish, saffron, tomatoes and thyme in their liquid ; cover and cook for 3 minutes.
  4. Then add the prawns and squid ; cover and cook gently for 1-2 minutes (do not overcook or the squid will become tough).
  5. Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente ; drain thoroughly.
  6. Divide the pasta among 4 serving dishes and top with the fish and shellfish sauce ; sprinkle with parsley and serve at once.
Note : You can try any kind of shaped pasta for this recipe.