Method
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.
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.
Serve in a deep pasta bowl then shake well your cream charger and pour on top the cream & basil foam.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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.
Serve in a deep pasta bowl then shake well your cream charger and pour on top the cream & basil foam.
