100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil
300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves
To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.
Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.
Bring a pot of water to the boil.
Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.
Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.
Turn off the heat, add the coriander & cherry tomatoes & serve immediately.
bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010
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