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Clairesy’s Champagne Crayfish
with Handmade Fettuciniby Claire of Glen Forrest
I created this dish with a friend after I learnt to make my own pasta, which is a most rewarding thing to serve up to friend’s or family. It tastes soooo much better than any other pasta, so much so that I can never order pasta at a restaurant as it is just not good enough. Sometimes I use chicken, or just pancetta and mushrooms with this recipe.
I have tried to get the measurements as exact as possible although I do cook to taste. I hope you love it.
- 50gm Pancetta finely sliced
- ½ clove of garlic crushed
- 1 Large glass of Champagne
- 1 Tbsp Mascapone
- 100ml Cream
- 1cm piece of blue cheese
- 1 Crayfish
- Freshly cracked black pepper
- Chives
- Baby Brocolini
Fry pancetta in a dry pan until crispy.
Pour champagne in a large pan, bring to a simmer. Stir in garlic and mascapone add blue cheese and stir until melted. Add cream and cook slowly until sauce begins to thicken. Then add cooked pasta and shredded cooked crayfish.
Serve with brocolini, chives and freshly cracked black pepper and a sprinkle of pancetta.
- 250 gm semolina flour
- 250 gm plain flour
- 6 free range eggs
Chuck everything in a bread maker on dough setting, when combined remove and knead until nice and soft.
Put in plastic wrap for at least ½ hour, then flatten in small batches in a pasta machine and slice up into fettucini. Use extra flour if needed.
Cook in boiling water.
