BeanScene Magazine


Passatelli pasta with zucchini and prawns

From the January 2017 issue.

For the passatelli pasta (makes 900g)
60g ‘00’ flour
1 pinch nutmeg
250g breadcrumbs
5g salt
110g parmesan, grated
6 large whole eggs*
Zest of 1 lemon

For the prawn bisque
Shells of 15 prawns
½ onion, thickly cut
1 carrot, thickly cut
2 celery stalks
½ glass white wine
1L cold water
Extra virgin olive oil

For the sauce
1 zucchini, sliced in thin rounds
10 cherry tomatoes, quartered
15 prawns
5g salt
1 garlic clove
Extra virgin olive oil
Zucchini cream (see recipe below)

For the zucchini cream
½ onion, chopped
2 zucchinis
25ml white wine
200ml water
3 sprigs rosemary, chopped
5 sprigs thyme, chopped
Extra virgin olive oil

Pan fry the onion with some oil, then add the zucchini and cook for 2 minutes. Add the wine and allow to evaporate. Add the herbs and water and cook for 20 minutes, then blitz with a food processor and set aside.

  • Passatelli pasta with zucchini and prawns Step 1 Begin my making the pasta. Combine the flour, nutmeg, breadcrumbs, salt and parmesan and place on the bench in a mound. Add the eggs to the centre, one by one, followed by the lemon zest. Mix using a fork to slowly incorporate the dry ingredients. Knead until smooth, then rest the ball of dough in the fridge for 30 minutes.
  • Passatelli pasta with zucchini and prawns Step 2 Cut the dough ball into sections, then pass each section through a potato ricer to form the pasta shape. Cut the strands of pasta into 5cm pieces, then sprinkle with flour to ensure they don’t stick together.
  • Passatelli pasta with zucchini and prawns Step 3 To prepare the bisque, pan fry the onion, carrots and celery in some olive oil over a high flame for about 2 minutes. Add the shells and cook for 1 minute. Add the white wine and allow to evaporate. Add the water and cook for around 1 hour.
  • Passatelli pasta with zucchini and prawns Step 4 Bring a pot of salted water to the boil, then make the sauce. Fry garlic in some oil over a high flame. Add prawns, cherry tomatoes and zucchini. Pour in wine and allow to evaporate. Add prawn bisque and cook for about 3 minutes. Stir through zucchini cream. Meanwhile, cook pasta until al dente (about 3 minutes). Sauté with sauce, then serve.
  • Italianicious Newsletter

    Sign up now to Italianicious magazine's newsletter and keep up to date with everything Italian.

    Close

© Copyright 2018 Prime Creative Media. All rights reserved.