Jamie’s Food Tube: The Pasta Book (Jamie Olivers Food Tube 4) by Gennaro Contaldo

Author:Gennaro Contaldo
Language: eng
Format: mobi
ISBN: 9781405921107
Publisher: Penguin Books Ltd
Published: 2015-07-01T23:00:00+00:00

Meanwhile, preheat the oven to 220°C/425°F/gas 7. Prepare the cartocci or ‘parcels’ by cutting out 4 × 30cm squares of greaseproof paper and of tin foil. Lay each piece of paper on top of a piece of foil, then tightly fold up the edges to create a neat border. Next, make an incision along the back of the prawns, scrape out and discard any black bits, then halve lengthways. Halve the octopuses and roughly slice the squid. Finely slice the remaining garlic and anchovies, the chilli and parsley leaves, then halve the tomatoes. Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the garlic, chilli, anchovies and capers and sweat for 1 minute. Add the prawns, octopuses and squid for a further 4 minutes, or until just cooked. Strain the stock through a sieve into the pan, pushing the juices through with the base of a ladle. Add the parsley, then simmer over a low heat until slightly reduced.

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