TAGLIATELLE OF BLACK RICE VENUS WITH PRAWNS ON ZUCCHINE CREAM

A fresh and delicious recipe these black rice noodles with shrimp on zucchini cream.

Ingredients for 4 people:

250 grams of Nero Venere rice noodles

2 zucchini

200 gr of shelled prawns

10 basil leaves

Italian extra virgin olive oil q.b.

2 peeled garlic cloves

1 golden onion

1 glass of dry white wine

Salt and Pepper To Taste.




METHOD

Wash and clean the zucchini, cutting them into slices. Fry the finely chopped onion in a pan with two tablespoons of oil and add the zucchini, simmer for 15 minutes over medium heat with a little water and season with salt.
Wash and dry the basil and place it in a blender with the courgettes and four tablespoons of oil, until you get a smooth cream.
Fry the garlic in a pan with a tablespoon of oil, sauté the prawns and sprinkle with white wine, adding salt and pepper.
Boil the Venere rice noodles in a separate pan for 3-4 minutes in plenty of salted water. Sauté the pasta in a pan with the prawns. In the serving dish prepare a bottom with the cream of zucchini and basil, then arrange the pasta and finally the prawns, decorating with a few leaves of basil.

PLIN

"Plin" are a typical product of Piedmont, especially in the western Piedmont.

In the Piedmontese dialect, "Plin" is the pinch, this term derives from the name of this egg pasta filled with roast meat, plin is the pinch that is given to the pasta.

The Plin are cooked in boiling water and served with butter and sage sauce, or roast. But to fully appreciate the taste, tradition has it that you may taste on a napkin with no seasoning.

During the demonstration Gustadom in Asti you can taste the agnolotti Gobbi served in this way.

BAGNA CAODA

INGREDIENTS:

for 6 people
400 gr oil
150 g anchovies
6  garlic pieces
milk taste

picture from: http://commons.wikimedia.org/wiki/File:Allium_sativum_-_Garlic_-_01.jpg
PROCEEDINGS:

Clean the anchovies remove thorns and salt. Clean the garlic and boil it in a saucepan with the milk.

When the garlic is cooked, throw out the milk - this will enable you to lighten the flavor of the sauce - add the anchovies and cook slightly more.






 After a few minutes pass with the mulinex and add the oil and the cream just enough to become a creamy sauce.

Bagna Caoda must be served hot to the table as possible with the appropriate stoves, along with previously nectar and cooked vegetables.
Examples of vegetables can be served with this there salas are:
- The traditional Cardo (thistle)
- Boiled potatoes
- Cooked onions
- The Toupin-ambour
- Celery
- Etc. ...


This is one of the most famous dish of piedmont cuisine.


Italy, Piedmont