AT A GLANCE
"This is just another excuse to eat 'nduja," says Orr. "It provides the base flavours and umami to tie the other ingredients together. There's nothing too clever about it: prawns, pork and chilli equals good-stuff-to-eat 101. The salinity of the squid ink and freshness from the greens round out the flavours. Gnochetti Sardi is great if you don't have a pasta machine."
|01||For squid-ink gnochetti, combine yolks, egg, oil, squid ink and 1 tsp fine salt in an electric mixer with the dough hook attached, then add flour and mix on slow-to-medium speed until mixture resembles fine crumbs. Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again. Bring dough together and divide into 2 balls, wrap in plastic wrap and press as flat as possible. Refrigerate to rest for at least an hour or overnight. Bring dough to room temperature before using.|
|02||Meanwhile, pan-roast reserved prawn shells in a large saucepan over medium-high heat until caramelised (3-5 minutes). Add oil and reduce heat to low to allow the shells to infuse the oil (15-25 minutes; do not allow the oil to boil). Strain through a fine sieve into a bowl (discard shells).|
|03||To make the gnochetti Sardi, pinch off thumb-sized pieces of squid-ink pasta dough, then, pressing down on a piece with your thumb, roll it down a small ridged gnocchi board (see note) to form a shell-like ridged pasta shape (you may need to use a little flour if pasta sticks). Place on a lightly floured tray and repeat with remaining dough.|
|04||Heat half the prawn oil in a large, deep frying pan over high heat, add prawns and cook until just turning pink (1 minute). Reduce heat to medium, add ’nduja and stir until warmed through (1-2 minutes). Keep warm.|
|05||Cook gnochetti Sardi in a large saucepan of boiling salted water until they float to the surface (4-6 minutes). Drain, add to prawn mixture and toss together along with chrysanthemum leaves. Check seasoning (the ’nduja should provide all the salt you need) and add a squeeze of lemon to taste, then serve drizzled with remaining prawn oil.|
Note 'Nduja is a spicy spreadable salami, available from select delicatessens. Chrysanthemum leaves are available from Asian grocers; if they're unavailable, substitute another mild-flavoured leaf. Squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential Ingredient, or from select fishmongers. Gnocchi boards are available in kitchenware stores.
A DELICATE CANNONAU SUCH AS 2011 PANEVINO “UVA” – A WINE SCENTED WITH THE VEGETATION OF THE MEDITERRANEAN. , suggested by GIORGIO DE MARIA