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Judges’ comments

“The key to the success of this dish lies in the boldness of the broth, coupled with delicately cooked seafood and that ‘to the tooth’ texture of the pasta, created by the preparation and cooking process. Stellar dish on every level.”

House-made strozzapreti with clams, mussels, prawns and calamari
by Gabriele Olivieri, Bottega, Melbourne

Ingredients
Pasta
1kg flour
500g water

Sauce
Extra virgin olive oil
Garlic, chopped finely
½ fresh chilli, chopped finely
8 Port Arlington mussels
10 South Australian vongole
6 fresh Crystal Bay prawns
100g of fresh baby calamari
25ml white wine
3 basil leaves, chopped finely
1 shallot, medium size
Parsley, chopped finely
5ml brandy
Pinch of dried chilli

Method
Prepare the pasta dough using the flour and water, mixing until well combined. Roll the dough to 3mm thick, then cut into 25cm long sheets. Fold in half and cut into pappardelle shape. Then roll one by one into a spiral shape, making sure you flour them afterwards to ensure they do not stick together.

Sauce
In a pan, place olive oil, garlic and the chilli, sweating. Then add the vongole and mussels. Add the white wine and cover for 2½ minutes (or until clams and mussels start to open up). Remove from the heat and let it cool in the fridge, making sure to keep the liquid. Once cool, de-shell them and filter the liquid in a fine chinois over the clams and mussels. Put aside.

Clean the calamari and cut into small pieces. De-shell and de-vein the prawns.

In a very hot pan, pan-sear on one side the prawns and the calamari, previously seasoned with salt and pepper. Once they start to get some colour, add the finely chopped shallots, the chopped basil leaves, followed with the brandy immediately after (to ensure you don’t burn the sofrito). Add the mussels and clams, de-shelled, with their own water into the pan and put aside.

To assemble

Cook the pasta in salted and boiling water for around five minutes, then sauté with the seafood mix. Add fresh parsley and mantecare (emulsify) with olive oil. Serve with char-grilled prawns, if you wish.




This award is proudly sponsored by Fonterra Foodservices.


Check out all the other winners here - Dish of the Year 2013.