Paccheri, Crystal Bay Prawns & Sorrel
Created by Andreas Papadakis, Executive Chef & co-owner of the award-winning Italian restaurants Tipo 00 and Osteria Ilaria
Rating
Be the first to rate it!
Time
30 Minutes
Difficulty
Ingredients
For 5 people 
- 500 grams Dry paccheri, bronze die extruded
- 400 grams Raw Crystal Bay Prawns
- 750 grams Tomato passata
- 350 mL Olive oil (for passata sauce)
- 1 handful(s) French Sorrel, washed
- 50 mL Olive oil (for sorrel sauce)
- 100 grams Unsalted butter
- 1 Lemon, juiced
- 1 pinch(es) Sea salt
- 1 Punnet Flowerdale Farm red vein sorrel
Method
- Preparation: Peel and de-vein the prawns, reserving the shells for the sauce. Chop the prawn bodies to 1cm thick.
- Passata Sauce: To make the sauce heat 350ml olive oil in a heavy based saucepan and roast the prawn shells for 5 minutes on medium to high heat. Add the passata and simmer for 30 minutes. Pass the sauce with a ladle through a colander, trying to get as much juice as possible. It should be quite oily.
- Sorrel Sauce: For the sorrel sauce blend the sorrel with the 50ml of olive oil and a pinch of salt, in a blender, until smooth. Add a tablespoon of cold water if needed.
- Pasta: Cook the pasta in salted boiling water until al dente.
- Prawns: Melt the butter in a large sauté pan, add the prawns and a couple ladles of the passata prawn sauce - try to use mostly the oils that have risen on the surface. Cook for 2-3 minutes on low heat, add 200-300ml of the pasta water and set aside until the pasta is ready. Add the pasta and season with lemon juice and salt. Toss until most of the sauce is absorbed.
- To Serve: Spread 1 tablespoon of sorrel sauce on each plate and divide the prawn sauce into the 5 plates. Serve the pasta and garnish with Flowerdale Farm red vein sorrel.
