Photography recipe
Fotografía Chef Signature Chef

METHOD 

  1. Sauté the prawns in butter and a pinch of salt. Set aside.
  2. Sauté the carrot, celery and leek in a pan with half a cup of oil. Sauté until golden, then add in the tomato paste and the cup of flour. Stir for a minute, then add in the fish stock and leave to boil for 5 minutes. Sieve and season the resulting sauce. Set...

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METHOD 

  1. Sauté the prawns in butter and a pinch of salt. Set aside.
  2. Sauté the carrot, celery and leek in a pan with half a cup of oil. Sauté until golden, then add in the tomato paste and the cup of flour. Stir for a minute, then add in the fish stock and leave to boil for 5 minutes. Sieve and season the resulting sauce. Set aside.
  3. Cook the fettucini in salted boiling water for 10 minutes, or until "al dente".
  4. Mix the pasta with the prawns, sauce and beans. Serve.

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Ingredients 4 persons
  • 800 g clean prawns
  • 2 carrots (chopped)
  • 1 leek (chopped)
  • 2 stalks celery (chopped)
  • 300 g tomato purée
  • 1 cup flour
  • 2 cups fish stock
  • 300 g beans (cooked)
  • 200 g butter
  • ¼ kg fettucini pasta .
Recipes. The Cook & Chef Institute