We're celebrating the Italian week that was on The Chefs' Line (don't worry if you missed it, you can watch it all right here), we salute the seafood superstars that are bringing Italians together.
While your prawn stock is simmering use that time to create the perfect pasta dough. Alessandro Pavoni's top tip to perfectly hydrated pasta dough is to make the dough dry and crumbly, then vacuum seal it and leave it at room temperature for 20-30 minutes. #pastadreamsrealised #TheChefsLine
Seafood tagliolini (Tagliolini allo scoglio) Source: The Chefs' Line Series 2
For chef Alessandro Pavoni this dish recalls memories of his childhood spent with his family in the mountains of Italy. Think of it as a warming seafood stew and one you can serve with crusty sourdough bread or in pie form with buttery shortcrust or puff pastry, depending on your mood!
Cacciucco – Italian seafood stew Source: Sotto Sopra
Born in Southern Italy, salmoriglio is a green dressing made with oregano, garlic, lemon juice and olive oil and adds a tart, fresh flavour to seafood and roast meats. And Head Chef Lino Sauro from Olio Kensington Street pairs this perfectly with a whole salt-baked snapper, to create a Sicilian centrepiece like no other.
Salt baked snapper with samoriglio Source: Sharyn Cairns
A brodetto is an Italian fish soup or stew, often tomato based, which has about as many different versions as there are types of seafood. The beauty of it is, once you have a nice base, you can add as many or as few seafood elements as you desire – it can be a simple quick and easy dinner or an extravagant ode to seafood. Always be guided by the best seafood that's available, rather than what you think you want. Essential is the addition of fregola, a small Sardinian pasta and a big dollop of extra garlicky aïoli.
Seafood Broadetto with garlic aioli Source: Benito Martin
Salted cod is locked into an onion, garlic, tomato and basil braise before simmering and dipping - yes, dive straight into the pan and don't hold back. This is a particularly special meal for Italians, as it is only eaten twice a year; once at Christmas and once during Easter. And when it is served up you can see why this festive dish is one every Italian family looks forward to.
Baked polenta, shallow-fried until golden is the beginning of a beautiful seafood salad. Topped with caramelised King prawns, mustard greens and a black garlic salad, it's the texture, colour and flavour that take your idea of salad and turn it on its head.
Gamberi e polenta crostino (King prawns, polenta fritters with red mustard leaves and black garlic) Source: The Chefs' Line Series 2
Spaghetti teams up with prawn, lemon, chilli and vongole in this simple weeknight caller, reminiscent of dishes along the Italian coastline. The chilli gives the pasta a gentle kick and the zest freshens up the excellent oiliness of this dish.
Spaghetti with prawns, vongole, lemon, chilli and parsley
This recipe for stuffed calamari from calls for traditional Italian ingredients such as Roma tomatoes, pine nuts, breadcrumbs and Parmigiano-Reggiano - all the makings of beautiful Italian romance novel.
Have we got your attention and your tastebuds? The Chefs’ Line airs every weeknight at 6pm on SBS followed by an encore screening at 9.30pm on SBS Food Network. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!
Stuffed calamari (calamari ripieni)
