• 35min
  • 25min
  • Easy
  • 2 Portions
0 vote

Ingredients

For the flambéed Pink Lady® apples
  • 1 Pink Lady® apple
  • 1 half lemon
  • 1 A knob of salted butter
  • 4 tbsp of vodka
For the sauce
  • 1 half lemon
  • 1 A knob of butter
  • 150 ml crème fraîche
  • 2 tbsp mascarpone cream
  • 5 tbsp of vodka
  • 1 shallot
  • Salt and pepper
  • 1 A quarter of a tsp / 1/4 tsp Espelette pepper
For the pappardelle
  • 1 pinch of rock salt
  • 250 g fresh pappardelle pasta
For the king prawns
  • 1 A knob of butter
  • 8 prawns
  • Salt and pepper
  • 1 tsp olive oil
To serve
  • 50 g rocket shoots
  • Pink Himalayan rock salt
  • Espelette pepper

Stages

For the flambéed Pink Lady® apples
  1. Cut the Pink Lady® apples into thin slivers and sprinkle with lemon juice to prevent them turning brown.
  2. Melt the butter in a frying pan and brown the apples over a gentle heat for a few seconds.
  3. Add the vodka, flambé and set aside.
For the sauce
  1. Zest the lemon and finely chop the shallot.
  2. Melt the butter and add the shallot and brown for 5 minutes. Deglaze with vodka.
  3. Over a low heat add the mascarpone and then the cream while continually stirring.
  4. Season with a little of the lemon zest, the Espelette pepper, and salt and pepper. Leave to simmer for 5 minutes.
  5. Remove from the heat, add a few drops of lemon and cover. Set aside.
For the pappardelle
  1. Bring a large quantity of water to the boil in a saucepan with a pinch of sea salt.
  2. Add the papperdelle to the water and leave to cook for the time indicated and then drain.
For the king prawns
  1. Melt the butter and olive oil in a frying pan.
  2. Add the king prawns and brown for 2 minutes on each side. When cooked, season the king prawns with salt and pepper.
To serve
  1. Put 3 papperdelle nests in each plate.
  2. 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!