Prawns with black noodles on orange foam
- Preparation time 45 min.
- easy
Preparation
Start preparing the sauce: Squeeze the oranges, put the collected juice and pulp into a small saucepan and bring to the boil. Simmer the juice uncovered over medium heat until it has reduced to a third, which takes about 15 minutes.
For decoration, set aside two to three prawns per person, clean the remaining specimens, remove the head, shell and tail and, if necessary, the intestines.
Heat water to cook the pasta and salt it sparingly as black pasta has a saltier taste.
Heat the oil in a small pan and fry the prawns briefly and hotly together with the pressed garlic clove.
When the pasta is drained and the prawns are cooked, prepare the orange foam. Add three quarters of the cream to the orange reduction and bring to the boil, season with the Balsamic Orange Vinegar and a little sugar, the flavour should be intense and slightly acidic. Separate the egg (the white is not needed) and mix the yolk with the remaining cream. Remove the boiling sauce from the heat and, using a hand blender on high speed, slowly run the blended egg yolk into the sauce swirl. (Hold the stick at an angle in the sauce when pureeing). Puree/whisk the sauce until nice and frothy, turn it back down to low if necessary and continue whisking until the sauce is hot again, but without bringing it to the boil again as it will flocculate.
Arrange the pasta on the plate, pour the sauce over it and place the prawns on top. Season with freshly crushed pink pepper and decorate.
Quantity
Ingredients for 4 peopleIngredients
- 300 g Fresh prawns
- 1 tsp Extra virgin olive oil
- 1 piece Garlic clove
- 160 g Black seppia pasta
- 4 piece Natural oranges
- 200 ml Whipped cream
- 1 Egg
- 1 tsp Pink pepper
- 10 ml Orange balsamic vinegar
