Public Sector Manager - - Food & Wine -

Pac­cheri with gurnard, lan­goustines, tomato and ginger

(Serves 2)


1 gar­lic clove

1 small gurnard

1/2 tsp fresh root ginger 6 lan­goustines or 1 600g lob­ster

8 tsp ex­tra vir­gin olive oil

60 ml white wine

100 g cherry toma­toes

200 ml light tomato sauce (see next recipe)

250g Pac­cheri

Scant 1/2 tsp of crushed dried chilli



Scale, gut and fil­let the gurnard and keep the bones aside for later use. Finely chop the root ginger and sep­a­rately finely chop the gar­lic clove.


Pin-bone the gurnard fil­lets and slice the fil­lets, skin-on, cross­ways into 5mm sliv­ers. Split the lan­goustines or lob­ster down the mid­dle. If us­ing lob­ster, cut it into chunks in­clud­ing the head.

Put the tomato sauce and wine in small pot with the gurnard bones and sim­mer for 15 min­utes, ad­ding wa­ter if it thick­ens too much. Fish out the bones (strain the sauce if the skele­ton broke up).

Set a pan of well-salted wa­ter on to boil. When you're ready to eat, put the pasta on and heat a very wide fry­ing pan over your largest burner. Start to cook when the pasta goes in. Fry the toma­toes in 6 ta­ble­spoons of the oil un­til con­cen­trated and start­ing to colour.Add the lan­goustines, ginger, gar­lic, chili and fry for 2 min­utes un­til the crus­tacean shell turns pink and some gar­lic changes colour.

Add the gurnard and fry for a minute then the tomato sauce and sim­mer. Drain the pasta, al dente as ever, and add to the pan with the re­main­ing oil. Stir to­gether over the heat for a minute, and serve im­me­di­ately.

Light tomato sauce (Yields 700 ml of sauce) In­gre­di­ents

1 kg ripe vine toma­toes 3 cloves of gar­lic

4 Tsp ex­tra vir­gin olive oil A pinch of crushed chilli flakes (op­tional)

1/2 tsp fine sea salt

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.