We had the most fabulous class with Melody from Auge last night.
Not only were we treated to a fabulous 3 course Auge meal, we learnt exactly how to replicate it at home and heaps of extra tips from Melody's wealth of experience working in top notch restaurants in Sydney and France.
As promised on Instagram last night here is the fab crab pasta recipe:
Crab Pasta:
800g flour
200g Semolina
4 egg yolks
4 eggs
Salt and pepper
100g chick peas (must soak
overnight in water)
1 chilli
4 cloves garlic
Olive oil
Butter
Lemon leaf
Crab (Blue Swimmer)
Place chickpeas in to water, 1
part chickpea to 3 parts water. Add 2
cloves of garlic, zest of 1 lemon, thyme and boil for about 40 minutes or until
completely cooked. Strain off liquid and season and place in good olive oil and
leave to cool.
To make the pasta dough, in food
processor. Place flour, semolina, salt, yolks and eggs and blitz until it
begins to come together. Then add 3 tablespoons of oil, remove from food
processor and knead until it all comes together and forma a ball. Wrap in cling
film and rest in fridge for 45 mins to an hour.
Remove from fridge and roll pasta
in to sheets at about 2mm thick using a pasta machine then roll through the
angel hair cutter in the machine.
Crab:
- Fresh- blanche and remove all
the meat from crab.
- Frozen- Pick through meat to
make sure there is no shell.
Raw meat is the best.
To make:
Place garlic and chilli in pan,
lemon leaf with salt, pepper and butter sauté. Then add fish stock (crab stock
with chickpea) and simmer for a couple of minutes. Add crab and remove from
heat. Boil pasta when pasta is cooked, place in pan with sauce and sauté. Check
seasoning and serve.
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