When it comes to ribbon noodles with their perfect shape (tagliatelle), which are layered in strands, the secret of their quality lies in rolling them out, because they too are made like homemade noodles and not pressed into molds. The drying process is very long and takes a long time for the flour and fresh eggs to retain their nutritional value. This type of production enables a "porous and coarse" texture of the pasta, which means that the interaction with a wide variety of sauces - or simply truffle oil or butter and fresh sage - is a real treat for the palate.
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- 500 g Tagliatelle
- 1000 g shrimp (frozen or fresh)
- 30 g butter
- 3 tablespoons white wine
- 2 tablespoons parmensan
- approx. 250g fennel (a fennel bulb)
- 2 -3 chili peppers
Cook the tagliatelle al dente according to the information on the packaging.
Chop the fennel roughly. Set the fennel green aside. Crush the chili peppers. If you like it a little bit, remove the seeds beforehand.
Put the butter in a pan and melt on a low heat. Add the fennel and cook it glassy, then add the wine, parmesan and chili peppers and let everything simmer for about five minutes (stirring occasionally). Season with salt. Raise the temperature and add the cleaned and peeled shrimp. Let everything cook together for so long until the shrimp turn pink (about 4 minutes). Drain the tagliatelle and put it on preheated plates. Then pour the shrimp sauce over it and garnish the plates with the fennel green. If you want, you can add a dash of lemon over the shrimp.
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My name is Mario Harapin.
In my shop "Delikroat" in Neubaugasse in Vienna I offer you the best delicacies from Croatia. From olive oil to top wines to cheese or prosciutto: every product is carefully selected exclusively from producers I personally know and where I know how the products are made. Most ot them are handmade in small quantities by regional producers.
I have been working in Croatian gastronomy and food production for 15 years and can therefore guarantee you the best selection the country has to offer.