Test Kitchen tips
Bocconcini, which translates from Italian as “little mouthfuls”, are creamy balls of fresh mozzarella. Bocconcini has a short shelf life, so it must be kept under refrigeration in brine. To cut bocconcini into even slices, use a wire egg slicer – it’s much easier than using a knife.
Spaghettini with prawns
PREP + COOK TIME 35 MINUTES SERVES 4-6
750g uncooked king prawns, peeled, deveined
500g spaghettini
½ cup (125ml) extra virgin olive oil
3 cloves garlic, chopped finely
2 small red chillies, seeds and membranes
removed, chopped finely
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
finely chopped flat-leaf parsley, to serve
1 Shell and devein prawns, leaving tails intact. Butterfly prawns by cutting down the back of the prawn.
2 Bring a large saucepan of well-salted water to a rapid boil. Add pasta; cook until al dente. Drain, reserving ½ cup (125ml) of the cooking water.
3 Meanwhile, heat 1 tablespoon of the oil in a large frypan. Add the prawns and cook for 1 minute, then turn and cook for a further 20 seconds or until just cooked through (you may need to do this in batches). Remove from pan and set aside.
4 Reduce heat to medium; heat remaining oil in pan. Add the garlic and chilli; cook, stirring, for 1 minute or until fragrant. Return the prawns to the pan with drained pasta, lemon rind, juice and parsley; toss to combine. Season with freshly ground black pepper and salt. Serve immediately.
Esta historia es de la edición Issue 79, 2022 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 79, 2022 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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