Summary

Ingredients

• 400 g taliatelle, finest quality
• 20 shrimp (s), raw, whole (Black Tiger)
• 1 shallot (s)
• 2 cloves garlic)
• 150 ml white wine (Italian Pinot Grigio)
• 150 ml fish stock
• 250 ml cream
• 3 packs saffron
• 1 hot pepper, red, fresh
• 4 tablespoon olive oil, best Italian.
• salt and pepper
• 1 lemon (s)
• 1 tablespoon butter, cold

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Instructions

1. 16 Free the Black Tiger from the crusts and remove the intestines. Wash, dry and set aside the others.
2. In a sauté pan in oil, gently sauté the peels without the heads with the chopped shallot and garlic, then deglaze with the wine and the fish stock and reduce to 1/3 the amount. Pour this mixture through a hair sieve into another sauté pan, raise the temperature and add the cream. Reduce the amount by almost half, add the saffron, season with salt and pepper, set aside.
3. Bring 3, better 4 liters of salted water to the boil and throw in the unpeeled Black Tiger for 2 minutes. Take out quickly with a ladle and fry with the peeled Black Tiger in the remaining oil with the chopped pepperoncino in a pan with a high rim and turn once during the process, salt, pepper and drizzle with lemon juice.
4. At the same time add the pasta to the boiling water.
5. After approx. 3 - 4 minutes, remove the prawns with their heads and keep them warm. Now heat the sauce slightly, bind with the cold butter, the sauce must no longer boil and add to the peeled prawns.
6. Cook the pasta al dente, drain and add to the sauce, dripping slightly, mix well and serve.
7. Finally, garnish each plate with a Black Tiger head.