Recipe California Raisins Pasta With Fennel & Prawns

This time I would like to share another recipe from Chef Emmanuel Stroobant. The menu named California Raisins Pasta with Fennel & Prawns and definitely using California Raisins!

Recipe California Raisins Pasta With Fennel & Prawns

40g	California Raisins
400g	Prawns, fresh (cleaned and shelled)
400g	Spaghetti
2 nos	Fennel Bulbs, with leaves
7g	Dill, fresh (tips, chopped)
6 nos	Anchovy Fillet in Oil
2 cloves	Garlic (peeled)
2g	Fennel seeds
1.5 nos	Lemon zest, grated
90ml	Extra virgin olive oil
1 no	Onion, peeled and finely chopped
40g	Pine Nuts
1g	Saffron, threads
To taste	Kosher salt
To taste	Black Pepper (freshly ground)
Method : 1. Trim and wash the fennel and cut lengthwise. Then slice very thinly, lengthwise, using a mandolin if available. Put the fennel leaves aside. Blanch the fennel slices in boiling, salted water for 1 minute, refresh in cold water and drain, retaining the cooking water. 2. Take 200ml of the cooking water and soak the raisins in it. 3. Finely chop the fennel leaves. Mash the anchovy fillet and garlic. Finely crush the fennel seeds with a pestle and mortar. Mix the anchovies, garlic, fennel leaves and dill with the lemon rind and 3 tbsp olive oil. Season with salt and pepper. 4. Boil a large pan of water for the pasta, add salt and cook the pasta until al dente. 5. At the same time heat the remaining oil in a frying pand and sweat the onion until translucent. Add the prawns and sauté over a medium heat. Add the fennel, the raisins with the soaking liquid, anchovy paste and pine nuts. Dissolve the saffron in a little water and mix in. Season with salt and pepper and cook gently for 4-5 minutes. 6. Drain the pasta, mix with the sauce and serve immediately