Iron Zenchef: Prawn Ravioli
The Food Network recently aired a rerun of the Iron chef battle between Mario Batali and Andrew Carmellini. It was past my bedtime but i watched it anyway just because it featured that same Andrew that hired me many years ago when I applied for a job at Cafe Boulud. Andrew Carmellini was then the executive chef working in the shadow of Daniel Boulud. I worked at Cafe Boulud as an underpaid chef de partie for a while and it was almost an honor to get my butt whipped by these two. I’ll write a post about it someday.
Andrew Carmellini has since moved on to open ‘A Voce’, a modern Italian restaurant on Park Avenue that got a 3 stars review in the New York Times, but rumor is on the street he’s about to start a new project. And Mario of course,.. well Mario doesn’t need to be introduced anymore, he’s the talented Italian chef with orange crocs and a ponytail who’s always on TV and who sometimes likes to hook-up with celebrities late at night in front of the Spotted Pig. Ooops.
The theme ingredient for the battle was parmegiano-reggiano and it was great to watch these two pasta experts battling it out. It was visible both chefs had great respect for each other so much they pulled some great looking dishes out of their sleeves. The verdict from the judges? Spoiler alert!.. I’m sad to announce, Iron chef Batali beat Carmellini by one [beeeep] point! [beep]!! One point![beeeeep]. &%#@!!
Huh!?.. Cot..cotechino?.. my!?..err..nevermind then!
I still wanted to set the record straight so the next day I met Mario for an imaginary wonton wrapper battle in Big Bossman’s kitchen stadium (I know this is deeply weird but wait, it gets better..). The judges were.. err… myself and my split personality other-self. Tough judges. They can’t seem to agree on anything these two. I set the timer and made those raviolis Iron Zenchef style in just about 15 minutes.
What did Mario make? err.. Who cares!?.. This was a battle between me and my evil-self. A Dr. Jekyll and Mr. Hyde kind of struggle.
The verdict? Well, let’s hear what the judges had to say:
Split personality #1: Zenchef, this is really good! You’re pretty damn awesome at that cooking’ gig.
Split personality #2: Dude, you’re weird! Not even a chance. Batali’s cotechino ravioli sounds quite tasty though. What’s in it again?
Thanks judges, that really helps me A LOT. Dear readers, I let you decide whose cuisine reigns supreme. Grrrrr…!
Orange Crocs picture was borrowed from here.
Andrew Carmellini’s picture from here.
For the ravioli:
- 1 tablespoon italian parsley leaves
- 8 basil leaves
- 1 garlic clove, peeled and chopped
- 1 pound peeled tiger shrimps, reserve a few for garnish
- 1/4 cup cooked spinach
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons heavy cream
- 40 wonton wrappers
- 1 egg, beaten, to brush on pasta
For the sauce:
- 2 garlic cloves, finely chopped
- 1/4 cup extra virgin olive oil
- 1 pound clams or cockles, or even mussels
- 1/2 cup white wine
- 2 whole peeled tomatoes, chopped
- 1/2 cup fresh peas, blanched
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- Put the parsley and basil into a food processor and process until chopped, then quickly add the prawns and process. Add the garlic, spinach, paprika and salt and process again. Finally, while the motor is still running, slowly add the cream. The whole process shouldn’t take more than 2 minutes. Put the mixture into a container and keep in the fridge until ready to use.
- Make the raviolis. Spread the wonton wrappers on a flat surface and pipe the prawn mixture in the center. Brush the four sides with egg wash and immediately place another wonton wrapper on top. Seal tightly and cut to the desired shape with a cookie cutter. Reserve in the refrigerator.
- To make the sauce, put a tablespoon of olive oil into a saucepan and add the equivalent of a clove of chopped garlic. Cook for a few minutes without allowing to color, then add the cockles, the clams or the mussels and cook for a few minutes, then add the white wine and cook for a further minute or two, to let the alcohol evaporate. Take off the heat and keep on the side. Meanwhile, bring a large pot of water to a boil, salt it, and cook the raviolis for 2 to 3 minutes.
- While the ravioli are cooking, strain the clams liquid. In a large pan, saute garlic in olive oil and add the chopped tomatoes, the fresh peas and the clams. Add the reserved liquid and bring to a boil. Adjust seasoning. Toss in the cooked ravioli and cook for a minute or two more. Serve immediately.
Tags: Pasta