Mezze Maniche with Artichoke Cream and Prawns
Category: Pasta Dishes
Serves: 4
A delicate yet rich dish of mezze maniche pasta, perfectly paired with a velvety artichoke cream and tender prawns, this recipe brings together earthy flavors of artichokes, the sweetness of prawns, and a subtle hint of brandy to create a comforting and elegant meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mezze Maniche Rigate | 320g |
| Artichokes | 1kg |
| Potatoes | 200g |
| Red Onions | 80g |
| Prawns | 8 |
| Brandy | 50g |
| Extra Virgin Olive Oil | 80g |
| Parsley | 1 bunch |
| White Wine | 60g |
| Garlic | 1 clove |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
-
Prepare the Artichokes:
Start by removing the outer leaves of the artichokes. Slice the artichokes in half and then cut each half into thin slices. Set aside. -
Cook the Vegetables:
In a large saucepan, heat the extra virgin olive oil over medium heat. Add the red onion and sauté until it becomes soft and slightly translucent. Add the sliced artichokes and stir well to combine. -
Deglaze and Simmer:
Pour in the white wine and stir to combine. Allow the wine to evaporate, and then add a ladle of hot water to the pan to help soften the artichokes. Season with salt and black pepper to taste, and add the diced potatoes. Cook over medium-high heat for 10-15 minutes, occasionally adding more water if needed to keep the mixture from drying out. -
Blend the Artichoke Cream:
Once the vegetables are soft, transfer the mixture to a blender and blend until smooth. You now have a creamy, velvety artichoke sauce ready for the pasta. -
Prepare the Prawns:
Rinse the prawns under cold water. Using a pair of kitchen scissors, make a small slit along the belly of each prawn. This helps in cleaning and also makes them easier to cook. Set aside. -
Cook the Prawns:
While the pasta is cooking, heat 40g of olive oil and one clove of garlic in a large pan over medium heat. Once the garlic turns golden, remove it from the pan and add the prawns. Sauté the prawns until they are cooked through, turning pink. Pour in the brandy, letting it cook off and create a light sauce. Cover the pan to keep the prawns warm. -
Cook the Pasta:
In a separate pot, bring salted water to a boil and cook the mezze maniche until al dente, according to the package instructions. Reserve a bit of pasta water before draining. -
Combine the Pasta with the Cream:
Pour the artichoke cream into a large pan or serving dish. Drain the pasta and add it to the artichoke sauce, tossing everything together. If the sauce is too thick, add a small amount of pasta water to help loosen it up. Taste and adjust seasoning if necessary. -
Serve:
Plate the pasta and top with the sautéed prawns. Garnish with finely chopped parsley for a fresh, herbal note.
Serve this mezze maniche with artichoke cream and prawns immediately while it’s hot. The combination of creamy artichokes, tender prawns, and hearty pasta makes this dish a satisfying and elegant choice for any occasion. Enjoy with a crisp glass of white wine for a truly delightful meal!
