@cedriklorenzen: Episode 35 | How to keep her wet for more. #pasta #Foodie #cooking #yummy #seafood Beautiful, rich, creamy seafood pasta with prawns, chillies, garlic, lemon, and parsley – finish with a creamy Vongolo mussel veloute, parsley oil, and micro herbs. Serves 2 Cutie Pies (plus a touch extra in the case for a three-way) Difficulty - Medium Before you begin: 1. Great seafood dish if you like your pasta creamy. 2. You can opt for store-bought squid ink pasta to save time. 3. For additional details, see my recipe site. Parsley Oil: - 200g grapeseed oil - 20g Parsley Blanche parsley for 30 seconds. Cool down in ice water. Pat dry and blend with oil until bright green. Strain over muslin cloth (Note: Makes extra). Squid Ink Semolina Noodles: - 130g Semolina Flour - One egg - One egg yolk - 1 tsp olive oil - Pinch of sea salt - 4g squid or cuttlefish ink Mix until a smooth and elastic dough forms. Refrigerate to allow the dough to relax before shaping into desired pasta shapes, i.e., noodles. Vongolo Mussel Voulette: - 125g Vongolo mussels (keep 10 for garnish, rest for sauce) - A generous splash of white wine with Vongolo mussels - A touch of neutral oil - 60g of fish stock - 60g chicken stock - 35g of white wine - 35g white vermouth - 300g of double cream Cook mussels with white wine. Discard any unopened or broken ones. Strain and collect juice. Reserve 10 for final plating. For the remaining, pick the meat and discard the shells—caramelised, lightly picked mussel meat. Add fish, chicken, white wine, and vermouth – reduced 2/3rds. Add cream and reduce to a little below 1/2. Keep warm when ready for use. Base Sauce (Prawns, Garlic, Chilli, Parsley, Lemon: - A generous splash of neutral oil - 150g mini prawns, finely diced - 2-3 small chillies finely diced - One small garlic clove finely minced - 10 reserved Vongolo mussels - A generous splash of white wine - Small handful of finely chopped parsley - Al dente Squik Ink Noodles - 1/3 juice of a lemon - S&P to taste Sautee prawns, followed by chillies and garlic. Add reserved Vongolo mussels. Add white wine to reduce, followed by parsley and squid ink noodles. Add lemon juice and season to taste. Finishing Touches: - Prepared & Warm Vongolo Mussel Voulette - Parsley Oil - Micro Herbs (optional) Add the remaining ingredients to complete the dish, and enjoy.

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Sunday 24 March 2024 19:44:41 GMT