While your prawn stock is simmering that's the perfect time to make your pasta from scratch. Alessandro Pavoni's tip is to make your dough dry and crumbly, then vacuum seal it and leave it at room temperature for 20-30 minutes. "You will have a perfectly hydrated pasta dough..." The Chefs' Line
- 300 g peeled and cleaned king prawns, diced
- 18 mussels, cleaned
- 1 tbsp finely chopped long red chilli
- 3 Roma tomatoes, finely diced
- ½ bunch parsley leaves picked and finely chopped
- Lemon zest, to garnish
- 1 tbsp olive oil
- 350 g prawn heads
- 1 brown onion, sliced
- 50 g tomato paste
- 1 kg ice cubes
- 1 bulb of garlic, halved
- 100 ml extra virgin olive oil
- 300 g Caputo flour (see Note)
- 100 g Caputo semolina
- 150 g egg yolks
- 60 g whole eggs
- 20 g blanched parsley
- 45 g blanched English spinach
- 70 g ice cubes
- 5 g lime juice
- 20 g garlic oil
- 1 g salt
- 1½ tsp citric acid
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the bisque, heat the oil in a deep saucepan over high heat. Add the prawn heads and cook until browned. Add the onion and tomato paste, reduce the heat to low and cook until the onion is translucent. Add the ice cubes and slowly bring to the boil. Simmer for 30 minutes over low heat, then remove from the heat, cover with a lid and stand for 30 minutes. Transfer the mixture to a high-speed blender or food processor and blitz until finely chopped. Pass through a fine sieve, discard the solids and set aside.
Meanwhile, for the garlic oil, place the halved garlic bulb and oil in a saucepan over low heat. Bring to 90˚C and cook for 30 minutes, adjusting the heat when necessary to make sure the temperature stays at 90˚C. Remove from the heat, cover and stand until cool. Strain the oil through a fine sieve.
To make the tagliolini, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low speed until the dough is smooth and elastic. Place into sous vide bag or a ziplock bag and rest for 15 minutes. Remove from the bag, roll through a pasta machine into thin sheets, then cut by hand into tagliolini, about 3 mm wide strips.
To make the parsley oil, blend all the ingredients in a high-speed blender until well combined.
Heat 1 tablespoon of garlic oil in a large frying pan over high heat. Add the prawns, mussels and chilli. Cook for 2-3 minutes or until golden, then add 250 ml (1 cup) bisque. Reduce the heat to low and simmer until the mixture has reduced by half.
Cook the tagliolini in salted boiling water for 2 minutes. Remove the pasta from the boiling water and add to the bisque mixture. Cook for 2 minutes or until the bisque thickens.
To serve, place 30 ml parsley oil into each serving bowl. Divide the pasta between bowls and top with the tomatoes, parsley, a good pinch of salt and a drizzle of garlic oil. Top with the grated lemon zest and serve immediately.
• Caputo flour is a strong “00” flour with a very high protein content making it ideal for making pizza and pasta.
This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!