By Alessandro Pavoni and Mattia Rossi, the Executive and Head Chefs at Sotto Sopra in Newport.
Serves 6 people
- 300g peeled and cleaned prawns, diced
- 18 mussels, cleaned
- 1 tbsp finely chopped long red chilli
- 3 roma tomatoes, finely diced
- ? bunch parsley leaves picked and finely chopped
- lemon zest, to garnish
- 1 tbsp olive oil
- 350g prawn heads
- 1 brown onion, sliced
- 50g tomato paste
- 1kg ice cubes
- 1 bulb of garlic, halved
- 100ml extra virgin olive oil
- 300g caputo flour (see note)
- 100g caputo semolina
- 150g egg wolks
- 60g whole eggs
- 20g blanched parsley
- 45g blanched English spinach
- 70g ice cubes
- 5g lime jice
- 20g garlic oil
- 1g salt
- 1tsp citric acid
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.
Note:?Caputo flour is a strong ?00? flour with a very high protein content making it ideal for making?pizza and pasta.
The perfect challenge for the gourmet home cook, or visit Sotto Sopra in Newport on Thursday night for the $15 pasta night. Handmade pastas and home cooked sauces for just $15, you can?t go wrong!
Recipe provided by Sotto Sopra
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