Casarecce, Prawn, Zucchini and Mint
Prep Time:
90 minutes
Serves:
Level:
6
Intermediate
Category:
Seafood
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About the Recipe
A two-stage dish: the prawn bisque is built first by roasting the shells with aromatics and stock, then reduced to a silky base. The pasta is cooked separately and combined at the last moment with sautéed zucchini, prawns and fresh mint, finished in the warm bisque so the flavours marry but the components stay distinct. The result is rich but bright, the anise-like fennel and fresh mint cutting through the prawn sweetness. This is a produce-driven dish that depends on quality prawns and the finely minced bisque to carry it.
Ingredients
For the Bisque
· 500g prawn heads (reserved from the prawns)
· 1 eschallot, sliced
· 2 garlic cloves, peeled and sliced
· 50ml brandy
· 200g tinned tomatoes
· 2 litres fish stock
· Half fennel bulb, sliced
· Salt and extra virgin olive oil
For the Pasta
· 2 green zucchini
· 2 yellow zucchini
· 1kg green prawns (U10/15), peeled and halved lengthwise
· 100ml dry white wine
· 650g Casarecce
· 50g tomato salsa
· 1 bunch fresh mint
· Salt and extra virgin olive oil
Preparation
For the Bisque
· Roast the prawn heads in a large tall pot on gentle heat for 5 to 10 minutes.
· Add the brandy and let it evaporate, then add the eschallot, garlic and fennel. Cook until softened.
· Add the tinned tomatoes and enough fish stock to cover the heads.
· Cook gently, stirring periodically, for 45 minutes.
· Strain and reduce by one third if necessary. Reserve warm.
For the Pasta
· Dice the outside of both green and yellow zucchini into cubes. Julienne the mint with a very sharp knife. Set both aside.
· Cook the Casarecce in plenty of salted boiling water until 85% cooked, then drain.
· In a large pan, add olive oil and the zucchini cubes. Cook on high heat for about one minute, then add the prawns and white wine. Let the wine evaporate.
· Remove the prawns and zucchini from the pan and set aside. Add the warm bisque and tomato salsa to the pan.
· Add the drained pasta directly into the boiling sauce and finish cooking until the sauce thickens, about 3 to 5 minutes.
· Return the prawns, zucchini and fresh mint to the pan. Taste and season with salt. Finish with a generous drizzle of extra virgin olive oil and serve.