Take a leaf out of restaurateur Francesca Voza’s new cookbook to prepare this taste-bud tempter, inspired by her visit with chef James Stapley to a Sicilian fish market. Serves 6 - 8.

Prawn Bisque 

INGREDIENTS

• 1kg of prawns, shells on 
• 1 carrot
• 1 red onion
• 1 fennel bulb
• 1 celery stick
• 8 cloves fresh garlic
• 1/2 cup extra virgin olive oil
• 1 sprig fresh rosemary, picked
• 1 tsp fresh chilli flakes
• 2 cups white wine
• 1L Napoli (see recipe below) or a good quality passata
• 2 cups water
• salt to taste

METHOD

1. First remove the heads and shells from the prawns. Keep these to one side; they will give your bisque its punchy prawn flavour! Refrigerate the prawn meat until needed (see ‘To Serve’).
2. Roughly chop the carrot, onion, fennel, celery and garlic cloves and add to a saucepan with the olive oil, rosemary and chilli flakes. Sweat this down on a low heat until soft but without colour – about 10 minutes. Stir frequently.
3. Turn the heat up to medium and add the prawn heads and shells and cook for another 10 minutes, stirring constantly. Deglaze with the white wine.
4. Add the Napoli and water and cook for another 20 minutes on a gentle simmer. Remove from the heat and let cool for 10 minutes. Blend with a bar blender or a powerful food processor in small batches. Once you have blended it well, strain through a fine sieve, season to taste with salt and set aside.

Napoli Sauce

INGREDIENTS

• 4 carrots
• 6 onions
• 1 bunch celery
• 8 cans of tomatoes
• 1 cup tomato paste
• 1 handful of fresh basil
• 1 handful of parsley
• 2 bay leaves
• salt and sugar 

METHOD

Finely chop the carrots, onions and celery. Sauté in a large sauce pot, add canned tomatoes and paste. Then add herbs and bay leaves. Simmer over low heat for four hours. Blend and season with salt and sugar until seasoned to taste and finish with more fresh basil and parsley.

Almond Pesto

INGREDIENTS

• 1/2 cup toasted, chopped almonds
• 1/2 cup sliced parsley
• 1/2 cup sliced basil 
• 2 cloves fresh garlic
• zest of 2 lemons
• extra virgin olive oil to bind
• salt

METHOD

1. Place the almonds, parsley and basil on a chopping board and chop until well combined.
2. Transfer to bowl and microplane in the garlic and lemon zest. Pour in enough olive oil to bind – about ¼ cup. Taste and adjust the seasoning as necessary. Set aside.

To Serve

INGREDIENTS

• 660g - 880g dried paccheri (depending on how many you are serving) 
• Pre-prepared prawn meat (if the prawns are large, cut in half lengthways)
• 1/4 cup flaked almonds, toasted

METHOD 

1. Bring a large pan of salted water to the boil. Cook the paccheri according to the packet instructions. Once al dente, strain into a large colander and toss with a little olive oil.
2. Meanwhile, heat some olive oil in a large frying pan over a high heat. Once hot, add the prawn meat and stir through a couple of times. Add two-thirds of the bisque to the pan along with the paccheri and heat through – by this time the prawns will be cooked. If you prefer the pasta a little wetter, add the remaining bisque.
3. Remove from the heat and stir the pesto through. Divide between your serving bowls and top with toasted, flaked almonds.

Francesca's Italian Kitchen: Delicious Italian Recipes Made in New Zealand, by Francesca Voza and James Stapley (Penguin, 2018)