Thursday, November 22, 2012
Prawns on Fresh Pasta
Prawns were on special and I was in the mood for pasta. Pasta is surprisingly easy to make but it takes time and a little muscle.
Pasta (per serving)
2/3 cup flour
Put the flour in a bowl or a mound on the counter and make a well in the center. Drop the egg into the well and use a fork moving in a slowly widening circular motion to take up the flour. Keep moving the fork until all the flour is incorporated. Turn the dough out onto the counter and kneed a bit to develop the gluten. Take up all the bits and add more flour until the dough is not sticky. Cover the dough and put it in the fridge for half an hour or more.
I cut the dough into single servings so it's easier to work with. If I didn't have a pasta roller I would use a rolling pin or piece of broom stick or a bottle to roll the dough out. Then cut it into fettuccine with a knife. Dredge the freshly cut pasta in flour so it doesn't stick to itself.
The prawns had tails on so I held a knife edge on the meat at the tip of the tail and pull the prawn away from the shell. For the tomato sauce I used a can of our own tomatoes which were canned ripe and full of flavor. There are few ingredients so each one must be top quality or the dish will be mediocre.
1 500ml - 16oz can whole or crushed or stewed tomatoes or 2 cups fresh tomatoes
2 cloves garlic
1/2 tsp salt (if needed)
pepper to taste
In a large saute pan sweat the finely diced shallot and garlic in some oil. Add the prawns and make sure both sides of all the prawns are almost fully cooked. Take the prawns out of the pan and put them aside. If the tomatoes are whole, use an immersion blender or whatever is available to liquefy them. Add tomatoes to saute pan and cook off some of the water. When the sauce is about the right consistency add the prawns and finish cooking. Taste for salt and pepper.
Boil the pasta for 3 to 6 minutes in salted water. Strain, plate and spoon sauce and prawns over the pasta. Serve with parmesan cheese over top and take a bow.