Calamarata with King Prawns, Mascarpone and Lemon

Шаги6

1. 1

   Шаг 1. Sear the prawns

   Peel the prawns, then dice, season and sear over medium-high heat in a little olive oil until they develop some colour. Remove and set aside before they're fully cooked.

   крупные креветкиоливковое масло1 ст.л. из 3 ст.л.
2. 2

   Шаг 2. Make the prawn bisque

   20 мин

   In the same pan, add the prawn shells and sauté with shallot, garlic and parsley stems until fragrant. Add a little tomato paste, deglaze with white wine, then cover with water and simmer for 20 minutes. Blitz, strain and set the prawn bisque aside.

   шалотчеснокпетрушкатоматная пастабелое виновода
3. 3

   Шаг 3. Infuse the aromatics

   2m 30s

   Add whole shallot, garlic, chilli and basil to a clean saucier with a generous amount of olive oil and sauté gently for 2-3 minutes to infuse, then remove.

   шалотчеснокострый перецбазиликоливковое масло2 ст.л. из 3 ст.л.
4. 4

   Шаг 4. Reduce the tomato sauce

   Add the Calabrian chilli and sun-dried tomato, followed by the tomato passata and prawn bisque. Simmer and reduce until thickened. Meanwhile, cook the calamarata until just under al dente.

   острый перецвяленые помидорытоматное пюреPrawn shellsпаста
5. 5

   Шаг 5. Finish the pasta

   Add the pasta directly to the sauce and let it finish cooking in the saucier. Return the prawns, then add lemon zest, parsley, mascarpone and a good drizzle of olive oil.

   пастакрупные креветкимаскарпонепетрушкаоливковое масло
6. 6

   Шаг 6. Emulsify the sauce

   Toss and emulsify everything together until the sauce is glossy, cohesive and clings properly to the pasta.