VORTI-CEE - SPOT PRAWNS, BURRATA, LIME ZEST AND TOMATO SAUCE

1 BOX - PASTA SANTINA VORTI-CEE

16ea SPOT PRAWNS

1ea LIME

1ea BURRATA

 

20oz ORGANIC TOMATO PASSATA

1ea SMALL CARROT

2ea CLOVE OF GARLIC

1ea SMALL ONION

3fl.oz. EVOO

2fl.oz. WHITE WINE

Herbs (Whatever you have available)

Salt and black pepper to taste.

KEEP HEADS AND SHELL FOR THE SAUCE, DICE ,

DRESS WITH EVO LIME ZEST AND LET IT REST IN THE FRIDGE.

SMASH GARLIC CLOVES, DICE ONION, AND SMALL CARROT.

IN A LARGE PAN, HEAT SOME OLIVE OIL, COOK GARLIC UNTIL IS LIGHTLY GOLDEN, ADD DICED ONION AND AFTER COUPLE OF MINUTES, ADD PRANW'S HEAD, SQUISHING THEM WITH A SPOON AND GET ALL THE FLAVOURS OUT. POUR WINE WINE ONCE IT IS SEARED NICELY, ADD TOMATO SAUCE, REDUCE FLAME AND COOK FOR 20 MORE MINUTES. ONCE READY, BLEND UNTIL SMOOTH AND STRAIN WITH A COLANDER AND SEASON WITH SALT AND PEPPER.

BOIL 3qt. OF WATER WITH 1OZ SEA SALT,

LET VORTI-CEE SWIM FOR 12 MINUTES, DRAIN SAVING SOME OF THE COOKING WATER AND POUR INTO THE SAUCE.

PLATE VORTI-CEE, ADD DICED PRAWNS, HAND PULLED BURRATA, ZEST AND HERBS. ENJOY!