Radicchio tagliolini with cherry tomatoes, artichoke hearts, broad beans and shrimps

Ingredients

  • 1 radicchio, quartered
  • 250 g '00' flour, plus extra for dusting
  • 2 eggs
  • 1 egg yolks
  • 1 tbsp water
  • 1 tbsp olive oil
For the cherry tomatoes, artichokes heats broad beans, shrimps and chilli sauce

  • 100 g butter
  • 1 clove garlic, finely chopped
  • 100 g raw prawns, peeled
  • 12 cherry tomatoes, quartered
  • 1 small bunch flat leaf parsley, finely chopped
  • 100 g broad beans, podded
  • 2 avocados, finely sliced
  • 25 ml sweet chilli sauce
  • 20 ml white wine
  • 100 g parmesan, grated

Description

For A Delightfully Romantic Dish Try Ed Baines's Home-made, Pretty, Pink Pasta Noodles, Served With A Piquant Sauce

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