ITALY
It would be a stretch of the imagination to suggest that Marco Polo brought the idea of these delightful prawn dumplings back from China. It is probably a coincidence that the same idea existed in Europe and in Asia at the same time. It is when you realise that anchovy sauce is the secret ingredient in both versions that the similiarity becomes spooky!
Dough
- 300 g white durum wheat flour, t00
- 3 eggs
Filling
- 350 g prawns, chopped small
- 90 g breadcrumbs
- 45 ml white wine
- 3 spring onions, sliced thin and long
- 15 ml olive oil
- 2 tsp anchovy sauce
- 1 garlic clove
- 10 g black pepper
- 10 g salt
- Savory
Sauce – 1
- 200 ml fish stock
- 150 g carrots, cut into cubes
- 100 g potato, cut into cubes
- 50 g tomato passata
- 15 ml olive oil
Sauce – 2
- 60 ml olive oil
- 30 g black pepper
Brown the garlic and spring onions in the oil, remove the garlic. Add them prawns, sauté for a few minutes, pour the wine and heat through. Season, add choice of herb and take off the heat. Mix the breadcrumbs into the prawn mixture, leave to cool.
Meanwhile make the pasta dough. Roll thin, cut into rounds or squares, fill with the prawn mixture, twist ends to seal.
If using the first sauce, cook the carrots and potatoes in the fish stock. When the carrots and potatoes are cooked, add the passata and olive oil. Heat. For a coarse sauce mash the carrots and potatoes. For a smooth sauce blend the carrots, potatoes and passata.