A love nest for Pink Lady® apples and king prawns
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A love nest … To celebrate Valentine’s Day, dive into this delightfully elegant and enticing recipe.
Pink Lady®
sup> apples flambéed quickly in vodka served with sautéed king prawns and a creamy sauce delicately flavoured with lemon zest. The citrus fruit, alcohol and rocket shoots give it acidity and slightly bitter and spicy notes, while the Pink Lady® apples add delicacy and delicious fruity flavours to the recipe. Served on a bed of fresh and tender parpadelle this dish provides an endearing and balanced union between strength and gentleness
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For the flambéed Pink Lady® appl
Ingredients
- 1 Pink Lady® apple
- 1 half lemon
- 1 nut salted butter
- 4 tbsp of vodka
Preparation
- Cut the Pink Lady® apples into thin slivers and sprinkle with lemon juice to prevent them turning brown.
- Melt the butter in a frying pan and brown the apples over a gentle heat for a few seconds.
- Add the vodka, flambé and set aside.
For the sauce
Ingredients
- 1 half lemon
- 1 nut butter
- 150 g crème fraîche
- 2 tbsp mascarpone cream
- 5 tbsp of vodka
- 1 shallot
- Salt and pepper
- 1 quarter tsp Espelette pepper
Preparation
- Zest the lemon and finely chop the shallot
- Melt the butter and add the shallot and brown for 5 minutes. Deglaze with vodka.
- Over a low heat add the mascarpone and then the cream while continually stirring.
- Season with a little of the lemon zest, the Espelette pepper, and salt and pepper. Leave to simmer for 5 minutes.
- Remove from the heat, add a few drops of lemon and cover. Set aside.
For the pappardelle
Ingredients
- 1 pinch of rock salt
- 250 g fresh pappardelle pasta
Preparation
- Bring a large quantity of water to the boil in a saucepan with a pinch of sea salt.
- Add the papperdelle to the water and leave to cook for the time indicated and then drain.
For the king prawns
Ingredients
- 1 nut butter
- 8 prawns
- 1 tsp olive oil
Preparation
- Melt the butter and olive oil in a frying pan.
- Add the king prawns and brown for 2 minutes on each side. When cooked, season the king prawns with salt and pepper.
To serve
Ingredients
- 50 g rocket shoots
- Pink Himalayan rock salt
- Espelette pepper
Preparation
- Put 3 papperdelle nests in each plate.
- Arrange the Pink Lady® apples, the king prawns and a few rocket shoots. Drizzle with sauce and sprinkle the plates with Himalayan salt and a pinch of Espelette pepper. Serve immediately.
Pink Lady® top tip
For a 100% homemade recipe, make the papperdelle yourself.You can also colour the pasta using squid ink to make pretty black papperdelle!
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