Method

1

Cook potatoes with the skin on in plenty of salted water. Drain potatoes and save 125ml of water. Add in a blender 230g of cooked potato, 125g cooking water, 50g unsalted butter and basil and blend until smooth and season to taste. Pass through a sieve then pour the liquid into a cream whip charger, add to the gas bottle, shake very well and keep aside till needed.

2

Bring plenty of salted water to the boil. Add pasta and stir well, cook as per packet instructions. Add oil and butter into a large frying pan, when hot add garlic, spring onion and cook for 1 minute, then add prawns and cook for 2 minutes, season too. Then add speck and cook for 1 more minute. Drain pasta al dente and toss with prawns and speck for 1 minute.

3

Serve in a deep pasta bowl then shake well your cream charger and pour on top the cream & basil foam.

Yields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

 320 g mezze maniche pasta
 10 large scarlet prawns, peeled deveined
 1 bunch spring onion, cut into 2cm pieces
 1 garlic clove, crushed
 120 g speck slices, then sliced into 1 cm stripes
 60 g extra virgin olive oil
 20 g unsalted butter
 salt & pepper
Potato Basil Foam
 400 g Desiree potatoes
 125 g fresh cream
 125 g cooking water
 50 g unsalted butter, room temperature
  bunch fresh basil

Ingredients

 320 g mezze maniche pasta
 10 large scarlet prawns, peeled deveined
 1 bunch spring onion, cut into 2cm pieces
 1 garlic clove, crushed
 120 g speck slices, then sliced into 1 cm stripes
 60 g extra virgin olive oil
 20 g unsalted butter
 salt & pepper
Potato Basil Foam
 400 g Desiree potatoes
 125 g fresh cream
 125 g cooking water
 50 g unsalted butter, room temperature
  bunch fresh basil

Directions

1

Cook potatoes with the skin on in plenty of salted water. Drain potatoes and save 125ml of water. Add in a blender 230g of cooked potato, 125g cooking water, 50g unsalted butter and basil and blend until smooth and season to taste. Pass through a sieve then pour the liquid into a cream whip charger, add to the gas bottle, shake very well and keep aside till needed.

2

Bring plenty of salted water to the boil. Add pasta and stir well, cook as per packet instructions. Add oil and butter into a large frying pan, when hot add garlic, spring onion and cook for 1 minute, then add prawns and cook for 2 minutes, season too. Then add speck and cook for 1 more minute. Drain pasta al dente and toss with prawns and speck for 1 minute.

3

Serve in a deep pasta bowl then shake well your cream charger and pour on top the cream & basil foam.

Mezze Maniche Pasta with Prawns & Speck