Ingredients for 4 people:
1 small red chili pepper, 200 g baby spinach, 1 onion, 1 clove of garlic, 2 tsp mustard oil, 1 pinch of saffron powder, 100 g poultry stock, 150 g crème fraîche, 400 g tagliatelle (fresh from the refrigerator), salt, 400 g prawns (cooked and peeled)
Halve the chilli, remove the seeds, cut into fine strips and wash the baby spinach. Heat the oil in a pan, fry the chilli strips briefly in it, remove and let them drip off on paper towels. Chop onion and garlic, place in the pot, dust with saffron powder and steam shortly. Add stock and crème fraîche and cook the sauce over medium heat for about 10 minutes. Meanwhile, prepare the tagliatelle in plenty of salted water according to the instructions on the packet. Wash the prawns, dab them dry, devein and add to the pasta. They should heat up but not boil. Drain the pasta and mix with the sauce and the baby spinach. Garnish with the fried chili strips and serve.
Our Wine recommendation
The CAPREO Vintner’s Selection Chenin Blanc 2021 is the ideal white wine for summer with its accessible and fruity character with the delicious notes of tropical fruits, combined with light aromas of apples, pears and a hint of guava. Its harmonious balance and the moderate acidity make it a wonderful meal companion to sea food, poultry and cheese as well as refined salad variations.