Ingredients (2 Serving)
Ingredients for the cream
6 zucchini medium size
1 red onion
2 clove of garlic
6 leaves of fresh mint
Salt and pepper
Extra Virgin Olive oil “Turri”
Ice
Ingredients for the king prawns sauce
1 lb of king prawns
1 clove of garlic
1/2 fresh chili pepper
1 small glass of brandy
Salt and pepper
Extra Virgin Olive oil “Turri”
7 oz “Thenewbutler” Hot Pepper Spaghetti
A few leaves of mint
Ingredients for the crustacea reduction (BISQUE)
1 carrot
1 piece of celery
1 tbs of tomato puree
Salt and pepper
Extra Virgin Olive oil “Turri”
Ice
Water (to cover all the ingredients in the pan)
Skin and heads of the king prawns (or different crustacea like lobster, langoustine etc..)
Directions:
First of all clean the king prawns separating the meat from the skin.
When all the prawns are clean, wash them with fresh water and take out the belly from the back of the prawns like you can see in the photos.
Put the prawns in the fridge that we will use late and start to prepare the bisque. Wash the carrot and the celery.
Peel the carrot and cut in big pieces, as well cut the celery in big pieces. Take a large pan and heat on fire with some Extra Virgin Olive oil “Turri”.
When the oil will be hot add the vegetables and roast them.
When the vegetables are roast add the tomato paste; after that add the skin and head of the crustacea and roast them properly.
CHEF SUGGESTION:
WHEN YOU ROAST THE CRUSTACEA THE VEGETABLES WILL BURN A LITTLE BIT IN THE EDGE OF THE PAN. CONTINUE TO MOVE THAT WITH A KITCHEN SPOON AND IN THE SAME TIME TRY TO SMASH THE HEADS OF THE PRAWNS; THIS IS VERY IMPORTANT TO MAKE A SUPER TASTY BISQUE
When the crustacea are roast add some water (you have to cover 3/4 of all the ingredients in the pan) and the ice (you have to cover the other 1/4 of the pan) and keep cooking at medium low fire for all the recipe time.
Now we can start to prepare the cream of zucchini and mint.
Take the zucchini and wash them.
Like you see in the photos use just the green part of the zucchini and put the central part on the side (we’ll use later for the prawns sauce).
Cut the green part of the zucchini you can in medium size pieces not regular but similar.
Peel the red onion and cut and in big pieces; do the same with the garlic.
Take a large pan and heat on fire with some Extra Virgin Olive oil.
When the oil is hot add the onion and the garlic and fry slightly.
When is ready add the zucchini and roast them; Add some pepper and salt to taste.
At this time add a little bit of water and the ice and cook for 1/2 minutes at high fire.
At this time blend all the ingredients and add the mint leaves.
CHEF SUGGESTION:
TO HAVE A SUPER GREEN ZUCCHINI CREAM, THE ZUCCHINI NEED TO BE COOKED FOR JUST A FEW MINUTES TOO KEEP ALL THE CHLOROPHYLL INSIDE. I USE THE ICE TO REFRIGERATE FAST THE CREAM TO KEEP AS WELL A LIGHTER COLOR.
Now we can put the water on for cook the spaghetti and in the mean time we can do the king prawns sauce and finish the bisque.
Take a colander and a new pan and transfer just the liquid of the bisque.
Put the pan on fire and keep cooking the liquid until became half of the quantity that you have.
Start to do the prawns sauce.
Take the clean prawns from the fridge and cut it in pieces.
Peel the garlic and slice as thin as you can do.
Take the fresh chili and cut in half. Take out all the seeds and cut in small dice.
Take some mint leaves and cut at julienne style.
Take the center of the zucchini and diced in small pieces.
In the mean time when the water boils, put some salt and add the spaghetti and cook for around 9/10 minutes.
Take a large sauce pan and heat on fire with some extra virgin olive oil.
When the oil is hot put the garlic, the chili and the diced zucchinis and fry slightly.
When it is ready, add the prawns roast it and, out of fire, add the brandy.
Put again the pan on fire and flambé the sauce.
When the fire disappears, add the bisque and keep cooking at low fire until the spaghetti are ready.
CHEF SUGGESTION:
THE SAUCE NEED TO HAVE MORE LIQUID BECAUSE WE WILL FINISH TO COOK THE SPAGHETTI IN THE SAUCE PAN
When the spaghetti are ready, drain it and put in the pan with the sauce and sauté it.
Keep adding some extra virgin olive oil and some extra bisque when you sauté the spaghetti and cook for max an extra 1 minutes at high fire adding the julienne of mint leaves.
Now we can plate the spaghetti.
Put in the bottom of the plate the zucchini cream.
With a kitchen tongue and a spoon do a pasta nest.
Put on the top the sauce and decore with a spring of mint.
ENJOY!
