Serves : 2 to 4 / Preparation time : approximately 30 minutes
This recipe from Isabelle, served on Nokedlis *, was inspired by a Microbrewery employee from Hungary. The combination with local ingredients, including Les Truffettes Appalachian truffle-flavored oil , is simply delicious!
Ingredients :
1. For the nokedlis
- 1 1/2 to 2 cups of flour
- 2 eggs
- ¾ cup of water
- ½ tsp of salt (???)
It is suggested to prepare the nokledi dough about thirty minutes before cooking in water, so that the noodles are more tender. Note that the recipe can also be served on a bed of rice or risotto.
2. For the sauce:
- About twenty large prawns
- A large yellow onion
- A red pepper
- 2 cloves of garlic
- Butter (QUANTITY?)
- White wine for deglazing
- Fish stock (QUANTITY?)
- Appalachian truffle oil
- Salt and pepper to taste
Instructions :
1. Finely chop the onion, dice the pepper and mince the garlic.
2. Heat a pan over high heat, add butter, then the onions. Lower the heat and cook the onions in the pan until they become translucent.
3. Add the red peppers and garlic. Continue cooking for a few minutes.
4. Thicken the sauce with flour before adding the liquids ( thickening involves sprinkling flour over your ingredients and stirring well over medium/low heat).
5. Deglaze with a little white wine, then after it has evaporated, add the fish stock. Let it warm through and remove from the heat when the sauce has reached the desired consistency (or continue to simmer over very low heat). Season to taste.
6. Cook your nokledi in boiling water (salt in the water?) . To see Isabelle's technique, click here. (LINK TO YOUTUBE) The pasta is ready to be removed from the water when it floats . Set aside.
7. Grill your shrimp, adding a light drizzle of Appalachian truffle oil - be careful, the oil loses its properties if heated for too long or over high heat.
8. Prepare the plates by placing a bed of noodles (or rice), top with sauce and add the shrimp on top.
9. Drizzle with a little Appalachian truffle oil and decorate as you wish, with herbs or edible flowers.
Jó étvágyat!
(Enjoy your meal in Hungarian)
Thank you to Isabelle Dupuis for this wonderful collaboration and especially for promoting Quebec's local products for the past 10 years at Microbrasserie Le Presbytère!
