La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Monday, December 05, 2011

Surf and Turf Pasta


This is what I prepare when there's just not an awful lot of food in the house and when I've been struggling to untangle the christmas lights for the best part of the day.... and joy of joys, they then had the audacity to die on me when they where halfway up the tree.


Ingredients for 2
  • 8 prawns, the ones I used where frozen/raw/unpeeledChorizo
  •  salami or other paprika based smoked 1 cm cubed, 150 gr
  • 3 cloves garlic, finely chopped
  • greenish part of 2 leeks (it's what I had left in fridge), sliced in rings.
  • 200 ml cream
  • salt and black pepper
  • olive oil
Linguine or tagliatelle work best, but I only had capellini


Preparation
  • Heat some olive oil in the cooking vessel, throw in the prawns and sautee till they go pink.  Empty into a bowl (including the cooking juices)
  • Fry off the chorizo and garlic with a little more oil. Scoop out and set aside.
  • In the remainder of the oil, sautee the leeks.
  • Meanwhile peel the prawns and slice them in about 1 cm tick slices.
  • Add cooking juice of prawns to the leeks, add the chorizo and garlic and stir in the cream. Season with salt and black pepper.
  • By this time you should have your pasta on the go.
  • When cooked al dente, drain, stir in the sauce and add the prawns back in.
  • Serve with a sprinkle of paprika powder and grated parmesan.
Santa's Little Helper


Keep decorating !
Patricia xxx...x

2 comments:

  1. In my world, there is not much that doesn't feel better after chorizo! :)

    ReplyDelete

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