Recipe: Trottole pasta, Spencer Gulf prawns, pine nuts & currants
SERVES FOUR
Prawn Bisque
30ml olive oil
600g prawn heads and shells
50g tomato paste
2 cloves garlic, peeled and crushed
1 large fennel, diced
3 sticks celery, diced
2 large carrots, diced
1 brown onion, peeled and diced
75ml dry white wine
1 litre chicken stock
200g tinned peeled San Marzano tomatoes
400g fresh tomato, quartered
2g black peppercorns
2 sprigs tarragon
2 bay leaves
2 sprigs thyme
‘Granola’
25g toasted pine nuts
25g soaked currants
250g peeled, diced, fried Jerusalem artichokes
100ml extra virgin olive oil
2 tablespoons chopped parsley
10ml lemon juice
Salt
To Serve
325ml reduced prawn bisque
75ml thickened cream
Olive oil
6 x peeled, de-veined Spencer Gulf king prawns (heads removed), chopped
280g cooked trottole pasta
30g minutina
20g cultured butter
20g chopped parsley
10ml lemon juice
4 tablespoons granola
To make the prawn bisque
Heat the olive oil in a large saucepan and sauté prawn shells and heads over high heat until caramelised.
Add the tomato paste and cook for 3 minutes.
Add the garlic, fennel, celery, carrots and onion and sauté until soft, around 10 minutes. Pour in the white wine to deglaze and reduce by half.
Cover with chicken stock, add the tinned and fresh tomatoes, black pepper and herbs.
Bring to a boil, and simmer for 30 minutes until all the flavours have combined, skimming the stock along the way to remove any impurities that may rise to the top.
Whilst hot, pass this stock through a sieve and return to a saucepan to reduce by 1/3 of its volume.
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To make the granola
Combine the pine nuts, currants and artichokes and mix with the olive oil, parsley and lemon juice. To finish, season with salt – add extra parsley, olive oil and lemon juice to taste.
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To serve
Combine the reduced prawn stock and cream, mix well and set aside.
Place a medium size pan on medium to high heat and add a little olive oil.
Once hot add the prawns and cook for about 30 seconds to give them some colour.
Remove the prawns and turn the pan to a high heat, add the stock and cream mix.
Bring to the simmer and add the cooked pasta.
Simmer for about 20 seconds, seasoning well with cracked black pepper and a little salt.
Add the prawns back in and remove from the heat.
In a small fry pan on medium heat sauté the minutia in olive oil, season with lemon juice and place in a bowl.
Spoon the pasta into a bowl and lay over the minutina, top with the ‘granola’ to finish.
