YUMMY

PASTA DISHES

Simply Her (Singapore) - - Front Page - By An­drea Scarpa, group ex­ec­u­tive chef of Da Paolo

To make pasta in ad­vance, cook it, rinse it un­der run­ning wa­ter, drain, and toss it in a lit­tle canola oil be­fore chill­ing it. This pre­vents it from stick­ing to­gether, and you can keep it chilled for up to four days.

Tagli­olini & Spicy Gaz­pa­cho with Prawns

IN­GRE­DI­ENTS

For the gaz­pa­cho sauce: 700g Roma toma­toes, halved 1 Ja­panese cu­cum­ber, peeled and seeds re­moved 3 stalks spring onions 2 cloves garlic 1 red cap­sicum 1 tsp chopped fresh thyme, rose­mary or sage 4 tbsp ex­tra vir­gin olive oil

200g cock­tail shrimp 4 tbsp Tabasco sauce 400g tagli­olini, cooked un­til al dente and chilled 4 tsp chopped chives

DI­REC­TIONS

1 Blend all the in­gre­di­ents for the gaz­pa­cho sauce un­til smooth. Strain and chill the sauce. It keeps for up to three days.

2 Cook the cock­tail shrimp in a pot of boil­ing wa­ter un­til they turn orange. Cool and mar­i­nate in Tabasco sauce for 2 hours.

3 To serve, toss the cooked pasta with the gaz­pa­cho sauce and top with the mar­i­nated shrimp and chives.

Lin­guine with Brown But­ter, Dill & Scal­lop Ce­viche

IN­GRE­DI­ENTS

100g but­ter Juice of le­mon, strained 100g dill, chopped 400g lin­guine, cooked un­til al dente and chilled

4 frozen Hokkaido scal­lops,

thawed and thinly sliced

DI­REC­TIONS

1 Heat the but­ter in a fry­ing pan over medium heat un­til it is golden-brown and caramelised. Re­move from heat and sep­a­rate the caramelised bits from the liq­uid but­ter (this is clar­i­fied but­ter that can be used to cook other dishes).

2 Mix the caramelised but­ter bits with the le­mon juice and dill.

3 To serve, mix the cooked pasta with this sauce and top with the scal­lops.

Tortellini & Fresh Pesto

IN­GRE­DI­ENTS

250g Ital­ian basil 42g pars­ley 85g bot­tled grated parme­san 40g pine nuts 300g ex­tra vir­gin olive oil 400g ri­cotta spinach tortellini*,

cooked un­til al dente and chilled

DI­REC­TIONS

1 Place the basil, pars­ley, parme­san and pine nuts into the blender. Add the olive oil slowly to the mix­ture and blend un­til all the oil is in­cor­po­rated. Trans­fer to an air­tight jar and chill. It keeps for up to 3 days.

2 To serve, mix the tortellini with the pesto and mix well.

*Dried and fresh tortellini with dif­fer­ent llings are avail­able at most ma­jor su­per­mar­kets. Cook ac­cord­ing to packet in­struc­tions.

Tagli­olini & Spicy Gaz­pa­cho with Prawns Lin­guine with Brown But­ter, Dill & Scal­lop Ce­viche

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