C OO K I N GIT ALIAN C O N T EM PO R A R Y24 56 84 138 166 220 268 294 340 372 404 440 468 490 A NTIP A S TI A N D S AL UMI SOU P S F R ES H P AS TA D R IED P AS TA R IC E T A R TS F IS H MEA T VEGE T ABLE S A ND L EGU M ES GR AINS BR E A D, PIZZ A , F O C A C CIA A ND FR IT TER S CHEE S E PUDDING S AND DE SSER T S S W EE T TA R T S, C AKE S, A ND B ISCUI T S24 56 84 138 166 220 268 294 340 372 404 440 468 490 A NTIP A S TI A N D S AL UMI SOU P S F R ES H P AS TA D R IED P AS TA R IC E T A R TS F IS H MEA T VEGE T ABLE S A ND L EGU M ES GR AINS BR E A D, PIZZ A , F O C A C CIA A ND FR IT TER S CHEE S E PUDDING S AND DE SSER T S S W EE T TA R T S, C AKE S, A ND B ISCUI T SFRE SH P A S TAFRE SH P A S TA8 Tagliatelle Pasta with Runner Beans and Shrimp FRESH P AST A First prepare the shrimp (prawns). Rinse the shrimp under running water. Remove the heads (reserve these) and shells, keeping the tails intact. Using a sharp knife, cut through the back of each shrimp and remove and discard the intestine, being careful not to break it. Bring a large pan of water to a boil. Meanwhile, fill a large bowl with iced water and set it beside the stove. Drop the runner beans into the boiling water and leave for 3 minutes. Drain, plunge into the iced water, then drain again thorou- ghly. Cut the beans into slices Heat a drizzle of oil in a skillet (frying pan), add the carrot, celery, and scallion (spring onion), and cook over medium heat for 4–5 minutes until golden brown. Add the shrimp heads and half the cherry tomatoes, pour over the wine, add the tomato purée (paste), and cook for about 6–7 minutes until the sauce has thickened. Pass the sauce through a strainer (sieve) into a bowl and discard the vegetables and prawn heads. Keep warm. Heat 2 tablespoons oil in a large nonstick skillet, add the remaining cherry toma- toes and the shelled shrimp, and cook over medium heat for 3–4 minutes until golden brown. Meanwhile, cook the pasta in a large pan of boiling salted water according to the package directions until al dente, then drain well. Transfer the drained pasta to the skillet with the shelled shrimp, then stir in the sliced beans. Taste to check the seasoning and add salt and pepper if neces- sary. Stir in the prepared sauce and lemon zest and cook over medium heat for 2 minutes until well mixed and heated through. Serves 4 16 raw shrimp (prawns) in their shells 5¼ oz/ 160 g runner beans extra virgin olive oil 1 carrot, chopped 1 celery stalk, chopped 1 scallion (spring onion), chopped 5 oz/150 g cherry tomatoes, halved 3½ fl oz/100 ml white wine 1 teaspoon tomato purée (paste) 11 oz/300 g egg tagliatelle pasta grated zest of 1 unwaxed lemon salt a few mint leaves, chopped salt and pepper Preparation time: 30 minutes Cooking time: 15 minutes Wine suggestion: Alto Adige Chardonnay 8 Tagliatelle Pasta with Runner Beans and Shrimp FRESH P AST A First prepare the shrimp (prawns). Rinse the shrimp under running water. Remove the heads (reserve these) and shells, keeping the tails intact. Using a sharp knife, cut through the back of each shrimp and remove and discard the intestine, being careful not to break it. Bring a large pan of water to a boil. Meanwhile, fill a large bowl with iced water and set it beside the stove. Drop the runner beans into the boiling water and leave for 3 minutes. Drain, plunge into the iced water, then drain again thorou- ghly. Cut the beans into slices Heat a drizzle of oil in a skillet (frying pan), add the carrot, celery, and scallion (spring onion), and cook over medium heat for 4–5 minutes until golden brown. Add the shrimp heads and half the cherry tomatoes, pour over the wine, add the tomato purée (paste), and cook for about 6–7 minutes until the sauce has thickened. Pass the sauce through a strainer (sieve) into a bowl and discard the vegetables and prawn heads. Keep warm. Heat 2 tablespoons oil in a large nonstick skillet, add the remaining cherry toma- toes and the shelled shrimp, and cook over medium heat for 3–4 minutes until golden brown. Meanwhile, cook the pasta in a large pan of boiling salted water according to the package directions until al dente, then drain well. Transfer the drained pasta to the skillet with the shelled shrimp, then stir in the sliced beans. Taste to check the seasoning and add salt and pepper if neces- sary. Stir in the prepared sauce and lemon zest and cook over medium heat for 2 minutes until well mixed and heated through. Serves 4 16 raw shrimp (prawns) in their shells 5¼ oz/ 160 g runner beans extra virgin olive oil 1 carrot, chopped 1 celery stalk, chopped 1 scallion (spring onion), chopped 5 oz/150 g cherry tomatoes, halved 3½ fl oz/100 ml white wine 1 teaspoon tomato purée (paste) 11 oz/300 g egg tagliatelle pasta grated zest of 1 unwaxed lemon salt a few mint leaves, chopped salt and pepper Preparation time: 30 minutes Cooking time: 15 minutes Wine suggestion: Alto Adige Chardonnay Next >