BeanScene Magazine

Serves 6

Pecorino broth
1 tbsp butter
1 small leek (white part only), chopped
1 small fennel bulb, chopped
½ onion, chopped
½ head of garlic, halved    crosswise
1 tsp tomato paste
680g Parmesan cheese rinds, broken into 2” - 3” squares
2 fresh thyme sprigs
2 fresh parsley sprigs
8 cups water

Cavatelli
1kg semolina
5 eggs
300ml water
50ml olive oil
100ml milk

To finish
150g peas
18 prawns, shelled and deveined, leave tail on
100g shaved pecorino
100ml lemon infused olive oil to drizzle at end

Chef’s note: Be sure to read the entire recipe before beginning as some of the steps do overlap. Timing is critical to ensure the pasta and sauce are both ready to serve concurrently. If you are not confident making your own pasta, replace the cavatelli with your pasta of choice.

Buon Appetito!

Step 1 The pecorino broth will be used as your base sauce. Add all broth ingredients to a saucepan and bring to the boil. Allow this to simmer for at least one hour and then strain to create a clear broth.	Step 2 While your Pecorino broth is cooking, you can begin making the dough for the cavatelli pasta. To start, place the semolina, eggs, water, olive oil and milk into an electric mixer with a dough hook and combine. Alternatively, ingredients can be mixed by hand to form a dough. Knead the dough into a smooth consistency. You may need to add more semoli	Step 3 Sprinkle some semolina onto the working space to ensure the dough does not stick. Roll each piece of dough out into a long thin piece (around 1 to 1.5cm thick). At this stage, the dough is ready to be cut into pasta shapes. If you don’t have a pasta machine similar to the one shown, slice the long strips of dough into 2cm pieces and roll each piece
Step 4 The pasta is now ready to cook. Boil water in a medium saucepan and add some salt. Add the pasta to the boiling water and allow to cook for about 10 minutes (this will vary depending on how soft or chewy you like your pasta), but taste test it as you go. While the pasta is cooking, begin step 5. Once you are satisfied it is cooked, pour the pot in	Step 5 Simmer the prawns in the pre-prepared pecorino broth for a few minutes, until cooked through. Add the peas and cavatelli, and toss everything together. Serve in a bowl and finish with lemon oil and shaved pecorino.