Prawns and Chickpeas Fettuccine

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Prawns and Chickpeas Fettuccine

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Ingredients

Recipe for 4 pax:
Pasta Dough:
300 g semola flour
100 g "00" flour
130 g yolk
Chickpeas Cream:
300 g chickpeas dry
500 g Vegetable Stock
40 g white onion
20 g olive oil evo
5 g rosemary
5 g Thyme
Salt
Prrawns Bisque:
300 g prawns heads
50 g white onion
50 g carrot
50 g celery
20 g fennel
20 g cherry tomatoes
50 g White Wine
1,5 l Water
200 g ice
20 g olive oil evo
Salt
Pasta Sauce:
250 g prawns
500 g bisque
30 g White Wine
3 garlic cloves
30 g olive oil evo
Salt
chily
Cuisine:
  • Medium

Ingredients

  • Recipe for 4 pax:

  • Pasta Dough:

  • Chickpeas Cream:

  • Prrawns Bisque:

  • Pasta Sauce:

Directions

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This delicious recipe was submitted by Francesco Acquaviva, Head Chef at Social by Heinz Beck, an fantastic restaurant at the Waldorf Astoria in Dubai.

How to Make the Pasta Dough:

  1. Mix all the ingredients togheter until is create a dough nice, smoth and uniform with a beatifull yellow color.
  2. Cover the dough with cling film and leave to rest for 15 min. With the help of a pasta machine or rolling pin roll the dough to create a thin layer of pasta of 3mm and after cut with a knife to create the fettuccini.”

How to Make the Chickpeas Cream:

  1. Place the chickpeas  in a plastic container with 3l of cold water and leave over night to moisturize.
  2. Chop the onion and gently cook in a pot with the oil, add the chickpeas and the stock and leave to cook slowly for 45 min. Remove from the heat, place the thyme and rosemary in infusion for 5 min.
  3. Remove the aromas and blend to create a smooth cream, adjust on salt and strain h a chinoix to make sure is perfect smoth.”

How to Make the Prawns Bisque:

  1. Chop the onion, carrot, celery and fennel in a fine julienne.
  2. In a pot place the oil and all this vegetable cut it and cook gently for 5-6 min.
  3. Add the prawns heads and toast for 3 min, add the wine [also possible to avoid], add the cherry tomato cut in half, the ice and the water.
  4. Cook for 45 min with slow heat. Strain to remove everithink and save only the liquid, adjust on salt.”

How to Make the Pasta Sauce:

  1. In a pan place the oil and the garlic and warmit up, add the prwans chop and cook for 30 second, remove the garlic and add the white wine.
  2. Add the bisque and let reduce a bit, adjust with salt and chily.

Preparation of the Dish:

  1. Cook the fettuccini in boiling water with salt for 2 min.
  2. Strain it inside the pan with the sauce and cook it for other 2-3 min, adjust on salt and chily, finish with a good spoon of olive oil evo and a touch of parsly fine chop.

Final Plating:

  1. Warm up the chickpeas cream and place in the botton of the plate.
  2. Place on top of the cream the fettuccini with a elegant nest shape, place on top the prwans and seve.
Prawns and Chickpeas Fettuccine
Prawns and Chickpeas Fettuccine

Francesco Acquaviva

Born in Rome in 1990, Francisco is the Head Chef at Social by Heinz Beck in Dubai. In spite of his young age, Francisco can already count on a fantastic culinary career with gigs at Giuda Ballerino, Il Convivio Troiani, Hosteria dell’Orso, as well as the famous La Pergola and is now in Dubai at Social by Heinz Beck.

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