How To Make Red Prawns and Porcinis Over Squid Ink Cavatelli
How To Prepare the Endive Salad
The endive salad offers a refreshing counterpoint to the richness of the pasta. Shredded endive and delicate microgreens are tossed in a luscious honey-merlot glaze, which strikes a perfect balance of sweet and tangy. A squeeze of fresh lemon juice adds brightness, while a sprinkle of kosher salt enhances the natural flavors. This crisp and slightly bitter salad not only adds color but also a needed crunch to the dish.
How To Cook Squid Ink Cavatelli
Squid ink cavatelli forms the backbone of this dish, with its tender, chewy texture and subtle brininess. Cook the pasta until al dente in well-salted water to maintain its firmness and flavor. The squid ink not only imparts a beautiful black hue but also provides a gentle hint of the sea that complements the red prawns perfectly.
How To Make Creamy Porcini and Prawn Sauce
Dried porcini mushrooms, rehydrated in boiling water, bring an earthy depth to the creamy sauce. The sauce starts with heavy cream, reduced to concentrate its richness. Golden brown butter, infused with minced shallots and anchovies, creates a savory base that deepens the umami profile.
Adding diced red prawns to the skillet introduces a sweet, succulent seafood element. These prawns, known for their vibrant color and delicate flavor, cook quickly—just until they turn opaque. Combine the prawns, porcinis, reduced cream, and cooked cavatelli in the skillet, allowing the sauce to cling to every curve of the pasta. A final flourish of fresh lemon zest and juice elevates the entire dish with a burst of citrusy brightness.
Plating & Presentation
When assembling, start by twirling the squid ink cavatelli into a nest at the center of the plate. Gently mound the endive salad on top, adding a vibrant green contrast against the dark pasta. For a touch of luxury, crown the dish with a quenelle of caviar, offering a salty pop that enhances the seafood notes. Finally, finish with a generous dusting of fresh lemon zest to tie all the flavors together.
Ingredients & Substitutions
- Red Prawns: These prawns have a natural sweetness and tender texture. If you can't find them, opt for Argentine red shrimp or fresh langoustines.
- Dried Porcinis: Provide an intense, earthy flavor. You can substitute with shiitake or cremini mushrooms if needed, though the dish will lose some of its robust, woodsy character.
- Squid Ink Cavatelli: Offers visual drama and a subtle briny taste. Regular cavatelli or orecchiette can work as substitutes, but adding a spoonful of squid ink to the sauce can help mimic the original dish's flavor.
- Merlot & Honey Glaze: Adds complexity to the salad. You can swap merlot with another dry red wine, and honey with agave syrup if preferred.
Tips & Techniques
- Rehydrate Porcinis Properly: Make sure to soak the dried porcinis in hot water until fully plumped. Reserve some of the soaking liquid to enhance the sauce if desired.
- Perfecting Brown Butter: When browning butter, watch closely to avoid burning. The butter should smell nutty and be a rich amber color.
- Caviar as a Finishing Touch: If using caviar, choose a variety that complements rather than overpowers. Osetra or paddlefish caviar works well.
Frequently Asked Questions
Can I Make This Dish Ahead of Time?
While this dish is best served fresh, you can prepare the honey-merlot glaze and rehydrate the porcinis in advance. The pasta and sauce should be cooked just before serving to maintain the ideal texture and flavor.
What Should I Serve with This Dish?
A crisp white wine such as Sauvignon Blanc or a light, citrusy Italian white like Vermentino pairs beautifully. A side of garlic-rubbed grilled bread or a simple green salad would complete the meal.
How Can I Enhance the Presentation?
Use a microplane to create delicate strands of lemon zest directly over the plate before serving. Fresh herbs, like dill or chervil, can also add a lovely visual and aromatic touch.
