Paccheri, gamberoni e pure' di Cavolfiore

Paccheri, tiger prawns and Cauliflower puree

Ingredients

For the Garlic prawns

12 large tiger prawns

2 garlic cloves

80 gr of butter

A good splash of Extra virgin olive oil

A large handful of freshly chopped parsley

Salt

Freshly ground pepper

A splash of dry white wine

For the Cauliflower puree

1/2 a cauliflower broken into small florets

1/2 a leek diced small

A small splash of Olive oil

50 gr of Butter

2 garlic cloves chopped

a small handful of thyme picked off

1 large cup of water

Salt

Freshly ground pepper

For the toasted bread crumbs

3 slices of sour dough

1 tablespoon of capers

A little olive oil

Method

To make the cauliflower puree, Place a little olive oil and butter in a pot and bring to a gentle splatter, add the garlic and the leek and saute until caramelized, add the cauliflower and toss to combine well, let cook for two to three minutes. Add the water, thyme and seasoning. let simmer for about 30 minutes.

Check the tenderness of the cauliflower and if it soft, turn the heat off let rest for about 10 minutes then puree until smooth.

For the toasted crumbs, place the oil rubbed sour dough with the capers in a hot oven and let toast until golden brown. turn the oven off and leave for another 10 minutes. Remove from the oven and blend until it until you have a mix of breadcrumbs and crushed bread chunks.

For the prawns, Place a skillet on the stove and add the oil and butter, once hot add the prawns and cook for a minute or two, no longer. Remove for the pan, add the garlic and saute until fragrant, splash with the white wine and once the wine has evaporated, add the parsley and turn the heat off.

Place a large pot with salted water on the stove and bring to a boil, add the paccheri, three minute prior to draining the pasta return the prawns to the garlic sauce, ensure the cauliflower puree is hot.

Drain the pasta, toss with the cauliflower puree and place in serving plates. Top with 3 prawns and a little of the prawn sauce, garnish with the toasted bread crumbs and serve at once.

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