Prawns and Chickpeas Fettuccine
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Prawns and Chickpeas Fettuccine
Description
Starting with a homemade pasta dough blended from semola and "00" flour with egg yolks, this recipe produces fettuccine that has a smooth texture and yellow hue. The chickpeas are soaked overnight, then cooked slowly with onion, olive oil, and herbs like rosemary and thyme to prepare a creamy chickpea purée that adds earthy depth and body. Separately, a prawn bisque is made by simmering prawn heads with aromatic vegetables—onion, carrot, celery, fennel, and cherry tomato—combined with white wine and water to slow-cook and extract umami-rich flavors, then strained and cooled. The seafood bisque, chickpea cream, and fresh garlic and chili oil come together to create a vibrant sauce for tossing with the fresh fettuccine and prawns, marrying the sweetness of shellfish with legume smoothness and herbs. This dish exemplifies layered cooking techniques culminating in a complex pasta plate.
Ingredients
Pasta dough:
- 300 g semola flour
- 100 g "00" flour
- 130 g egg yolk
Chickpeas cream:
- 300 g chickpeas dry
- 500 g vegetable stock
- 40 g white onion
- 20 g extra virgin olive oil
- 5 g rosemary
- 5 g thyme
- salt
Prawns bisque:
- 300 g prawn heads
- 50 g white onion
- 50 g carrot
- 50 g celery
- 20 g fennel
- 20 g cherry tomato
- 50 g white wine
- 1,5 l water
- 200 g ice
- 20 g extra virgin olive oil
- salt
Pasta sauce:
- 250 g prawns
- 500 g seafood bisque
- 30 g white wine
- 3 garlic cloves
- 30 g extra virgin olive oil
- salt
- chili
Instructions
How to Make the Pasta Dough:
- Mix all the ingredients togheter until is create a dough nice, smoth and uniform with a beatifull yellow color.
- Cover the dough with cling film and leave to rest for 15 min. With the help of a pasta machine or rolling pin roll the dough to create a thin layer of pasta of 3mm (1/8 inch) and after cut with a knife to create the fettuccini.
How to Make the Chickpeas Cream:
- Place the chickpeas in a plastic container with 3 liters (12 ½ cups) of cold water and leave over night to moisturize.
- Chop the onion and gently cook in a pot with the oil, add the chickpeas and the stock and leave to cook slowly for 45 min. Remove from the heat, place the thyme and rosemary in infusion for 5 min.
- Remove the aromas and blend to create a smooth cream, adjust on salt and strain h a chinoix to make sure is perfect smoth.”
How to Make the Prawns Bisque:
- Chop the onion, carrot, celery and fennel in a fine julienne.
- In a pot place the oil and all this vegetable cut it and cook gently for 5-6 min.
- Add the prawns heads and toast for 3 min, add the wine [also possible to avoid], add the cherry tomato cut in half, the ice and the water.
- Cook for 45 min with slow heat. Strain to remove everithink and save only the liquid, adjust on salt.”
How to Make the Pasta Sauce:
- In a pan place the oil and the garlic and warmit up, add the prwans chop and cook for 30 second, remove the garlic and add the white wine.
- Add the bisque and let reduce a bit, adjust with salt and chily.
Preparation of the Dish:
- Cook the fettuccini in boiling water with salt for 2 min.
- Strain it inside the pan with the sauce and cook it for other 2-3 min, adjust on salt and chili, finish with a good spoon of olive oil evo and a touch of parsley fine chop.
Final Plating:
- Warm up the chickpeas cream and place in the botton of the plate.
- Place on top of the cream the fettuccini with a elegant nest shape, place on top the prwans and seve.
Notes
User Reviews
Overall Rating
4.9
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