New Update
| Main ingredients | Medium prawns, Refined flour, Semolina, Eggs, Olive oil, Crushed black peppercorns, Fresh thyme, Garlic, Fresh cream, Fresh parsley, Butter, Fresh oregano leaves, Micro greens, Parmesan cheese powder |
| Cuisine | Italian |
| Course | Noodles and pasta |
| Prep time | 1-1.5 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 15-20 medium prawns, shelled and deveined
- 1 cup refined flour (maida) + for dusting
- 1 tablespoon semolina (suji/rawa)
- Salt to taste
- 2 eggs
- 1 teaspoon + 2 tablespoons olive oil
- Crushed black peppercorns to taste
- 1-2 fresh thyme sprigs
- 1 tablespoon chopped garlic
- 2 tablespoons fresh cream
- 2 tablespoons fresh parsley sprigs
- 2-3 tablespoons butter
- 1 tablespoon fresh oregano leaves
- Micro greens for garnish
- Parmesan cheese powder for garnish
Method
- Put refined flour on work top, add semolina and salt and mix well. Make a well in the center. Break the eggs, separate the egg whites and put into a bowl and put the egg yolks in the well.
- Beat the egg yolks with a fork and mix into the flour. Gradually add ⅓ cup water and knead into a stiff dough. Add 1 teaspoon olive oil and knead well. Wrap the dough in cling wrap and let it rest for 1 hour.
- Put prawns in a food processer jar, add salt crushed black peppercorns, thyme leaves, garlic, fresh cream and parsley and process to a fine paste. Transfer the mixture into a piping bag and keep aside.
- Divide the dough in half. And shape each halve into a ball. Dust some refined flour on a work top. Place the dough and roll into a thin rectangular sheet.
- Cut out roundels of the sheet with a round cookie cutter and remove excess dough. Snip off the tip of the piping bag and pipe out a small portion of the prawn mixture in center of each roundel.
- Brush some water around the prawn mixture and fold the roundel in half and gently press the edges to seal.
- Apply water on edges and bring the edges into center to form a tortellini shape.
- Heat sufficient water in deep pan. Add salt and 1 tablespoon olive oil and bring it to a boil. Place the pasta in a deep strainer and place it in the boiling water. Cook for 6-7 minutes. Drain.
- Heat butter and the remaining olive oil in a shallow pan. Add oregano leaves and cook for a few seconds. Add the cooked pasta, toss and cook for 30 seconds.
- Arrange the pasta on a serving plate, drizzle the butter remaining in the pan over it, garnish with micro greens, sprinkle parmesan cheese powder and serve hot.
Advertisment
