TV’s famous Jamie Oliver loves South Africa and its people - and his Jamie Magazine devotes several pages to Cape Town and environs. Marcos Georgiou, a patriotic South African, is the senior head chef at the trendy restaurant chain Jamie’s Italian. He showed off his culinary expertise at the recent Good Food and Wine Show in Cape Town and this week shares several recipes for mouthwatering Italian dishes with YOU readers (11 June issue).
PRAWN TAGLIATELLE
Serves 4
INGREDIENTS: 1 fennel bulb, thinly sliced; 30 ml capers; 1 chilli, seeded and finely chopped; 30 ml chopped parsley; 4 anchovies, drained and finely chopped; 10 cherry tomatoes, halved; olive oil; 20 prawns, shells removed and halved if desired; juice of 1 lemon; 500 g tagliatelle
METHOD: Stir-fry the fennel, capers, chilli, parsley, anchovies and tomatoes in a little heated oil for about 2 minutes. Add the prawns and stir-fry for another 3-5 minutes or until the prawns turn pinkish white and are just done – don’t overcook them. Meanwhile cook the pasta in rapidly boiling salted water until just done (al dente). Drain and using meat tongs, toss with the prawn mixture until well mixed. Spoon into pasta bowls and serve immediately.
TIP: Use sprigs of finely chopped fresh fennel if fennel bulbs are unavailable. Keep an eye out for shelled frozen prawns at supermarkets.
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