Pici with artichokes, prawns and shellfish oil
Recipe by Federico Zanellato, Lumi Dining
Serves 6
Hand-rolled pici pasta tossed with tender artichokes, prawns and anchovy with a pop of sesame.
4 globe artichokes
3 tablespoons extra virgin olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
3 anchovies
25ml white wine
Pinch lemon thyme
12 king prawns, shelled
Salt and pepper
25g Pecorino, grated to serve
Mint, finely chopped to serve
White sesame, to serve
Shellfish oil
12 king prawn heads and shell
40g grapeseed oil
1 brown onion, diced
1 carrot, diced
1 stick celery, diced
2 cloves garlic, finely chopped
A knob of ginger, finely chopped
10g tomato paste
20ml brandy
100ml water
Pinch of lemon thyme
1 bay leaf
A handful chopped parsley
1 star anise
1 teaspoon coriander seeds
1 cardamon pod
1 teaspoon peppercorns
Pinch of shio kombu
Pici
40g semolina
40g spelt flour
120g plain flour
1 teaspoon sea salt
1 teaspoon extra virgin olive oil
100g warm water
For shellfish oil, pre-heat oven to 180⁰C and line a baking tray with baking paper. Cook prawn heads and shells for five to 10 minutes until golden brown. Heat oil in a large frying pan, add vegetables, garlic, ginger and tomato paste and cook for five minutes. Add roasted heads and shells and deglaze with brandy. Add remaining ingredients and cook for 30 minutes until all water has evaporated. Cool and pass the mixture through a fine sieve or muslin cloth to remove solids. Refrigerate oil.
For pic, using a Smeg stand mixer fitted with the dough hook, mix all ingredients until combined continue to knead for five minutes until smooth and elastic. Wrap dough in plastic wrap and rest for two hours. Break off small pieces of dough and roll on a work surface until 3mm to 4mm in diameter. Cut into 30cm lengths.
Trim away the tough outer layer of the artichokes to expose the tender inner leaves and heart. Using a spoon, scrape out the choke in the centre of the heart.
Heat one tablespoon oil in a large saucepan and add shallot, garlic, parsley, mint and two anchovies. Stir for one minute and top with artichokes, stem side up, Season with salt and pepper and cook until artichokes are tender. Reserve cooking liquid for sauce and chop artichokes into bite size pieces.
Heat remaining two tablespoons of olive oil in a frying pan, add remaining anchovy and cook until softened. Deglaze with white wine, add lemon thyme, cooked artichokes and some of the reserved artichoke cooking liquid.
Cook the pici in seasoned boiling water, strain and add to sauce with prawns. Cook for two minutes.
Served sprinkled with Pecorino, mint, sesame and shellfish oil.
Recipe created with the Smeg stand mixer.
