Tagliatelle with Squid and Prawn
- ¾ lb small tagliatelle
- ½ onion , small
- 2 cloves of garlic
- 7 oz tomato sauce
- ½ cup dry white wine
- 1 tablespoon parsley , chopped
- ⅝ lb squid
- ⅝ lb scampi , small
- 2 tablespoons extra virgin olive oil
Soften the finely-chopped onionover low heat in a small amount of oil and then add the finely chopped garlic without letting it brown.
Add the squid slide in ring shapes until it is lightly browned and has lost its liquid. Pour in the white wine and allow to evaporate. Blend in the tomato sauce diluted in a little hot water (in the end the sauce must be a pinkish color).
At the end add the prawns which cook in 3 minutes.
Dress with this sauce the tagliatellecooked al denteand garnish with chopped parsley.
Tagliatelle is one of the most famous type of pasta and is typical of the city of Bologna. Therefore, it should not be surprising that there are different legends linking the pasta to the capital of Emilia Romagna.
According to the humorist, Augusto Majani, tagliatelle were inspired by the beauty of Lucrezia Borgia. Supposedly, in 1487, Giovanni II di Bentivoglio, at that time a lord of Bologna, asked for his personal chef, Mastro Zefirano, to organize a masterful dinner in honor of Lucrezia Borgia, to be held in his city. The beautiful Lucrezia was traveling to Ferrara at the time to marry the Duke Alfonso D’Este.
When the chef received Bentivoglio’s request, he improvised a memorable banquet, in which he served pigeon, partridge and food of all kinds, including this new type of pasta – made from cutting traditional lasagna noodles into long, golden strips, in honor of the blond hair of the future bride.
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