Sponsored by Brydens Ltd.

Exclusively distributed in Antigua & Barbuda by:A.S. BRYDEN & SONS (ANU) LTD./frame]

PROSECCO

Fantinel: One & Only Brut and Rosé Prosecco Prosecco, the new kid on the block, is wildly outstripping sales of Champagne. A fresh and excellent Italian sparkling wine, Prosecco is not only the most fashionable bubbly out there; it’s also more affordable. The family-owned 40 year-old Fantinel winery enjoys the cool air of the Alps and the warm sunshine of the Adriatic Sea, making Fantinel’s Prosecco fresh, crisp, and a pure expression of its origins. One & Only is Fantinel’s latest offering. Limited edition, sophisticated and perfect for the Prosecco connoisseur, this new wine has a supremely pleasurable feel. The Rosé, intense pink from a combination of Pinot Noir and Chardonnay, has a stimulating bouquet and is delicately dry, with notes of fresh berries.

MOSCATO Batasiolo Moscato D’Asti and Moscato

Moscato, Italian word for “Muscat” is an aromatic white grape varietal that is taking the US by storm. It is deemed to be the offspring of the fashionable Prosecco. Floral, often
with tones of orange blossom and peach, this sweet wine can be anything from still to sparkling. The award-winning Batasiolo Moscato d’Asti is a golden dessert wine, with a slight fizz which has tones of peach and apricot. It’s a splendid accompaniment to fruit desserts and stuffed pastry. Californian wine giant E. & J. Gallo is also putting its weight behind Moscato wines and its Barefoot Moscato range epitomizes California cool and relaxed easy drinking.

BAROLO

You had me at Barolo… Like anything worthwhile in life Barolo wines aren’t for everyone, but they are among the great red wines of The Piedmont region of Italy. The words luxury, opulence, and exceptional come to mind when discussing Benidi Batasiolo’s wines. A fine range symbolic of the bond between farmer and vineyard. The Cru of Batasiolo is award-winning and magnificent. Fiorenzo Dogliani, owner of the Beni di Batasiolo winery,travels the globe hosting Barolo white truffle dinners, one of which will be hosted in Antigua early in 2016.

ULTRA PREMIUM TEQUILA

Patron Tequilla

Using the highest quality rich blue agave in Jalisco, Mexico, which takes seven years to mature and sweeten, Patron, makers of the world’s highest quality ultra premium tequila, pays so much attention to detail and craftsmanship during the production process, that each bottle of Patron Tequila is inspected and even hand polished. A passion for excellence, quality and perfection guides everything they do .A. S. Bryden & Sons (Antigua) Ltd. is the sole distributor of Patrón Spirits and their tequila portfolio includes Gran Patrón Platinum, Patrón Silver, Patrón Reposado and Patrón Añejo. The range also extends to Patrón XO Café liqueurs and Patrón Citrónge liqueurs.

Serves 4

INGREDIENTS

16 king prawns, shells and heads on
2 cloves of garlic
40 fresh basil leaves
1 cup extra virgin olive oil
1 tsp chilli pepper flakes
32 cherry tomatoes, halved
1 cup pre-cooked tomato sauce base
80g bread, crust removed, cubed
400g Fresh homemade Fettuccine pasta or dried Fettucine pasta
2 spring onions, finely diced
Zest of 1 lemon
Salt and ground black pepper to taste

Method for prawns:

Remove the shells from 8 prawns, but leave the heads and tails intact. With a toothpick remove the intestines. Remove the head, shells and intestines from the remaining 8 prawns, but leave the tails intact. Reserve heads. Set aside.

Method for sauce:

Crush the garlic cloves in a mortar with 4 finely chopped basil leaves and a dash of extra virgin olive oil. In a large saucepan over a medium heat, heat the cup of extra virgin olive oil. Add the garlic, basil and chilli pepper flakes. When the ingredients start to slightly brown, add the 8 prawn heads. Crush the heads to release the flavours. Add cherry tomatoes. Cover and reduce the heat to low. Cook for a few minutes. Season to taste. Add the 8 prawns with intact tails. Add the tomato sauce and spring onions, replace the lid continue to cook on low heat for a few minutes, until sauce is thick. Remove the crushed prawn heads from the tomato sauce and discard. Remove the whole prawns from the tomato sauce and set aside.

Method for garnish:

Process the bread in a food processor until finely chopped. Set aside. Heat 4 bsp of olive oil over a medium-high heat in a large frying pan. Add the remaining basil leaves and fry quickly for a few seconds. Remove basil from pan and set aside for garnish. Add the bread crumbs to the remaining oil and fry carefully, tossing frequently until golden brown. Remove bread crumbs from the pan and drain excess oil on paper towels.

Method for pasta:

Boil the pasta in salted water with 2tbsps olive oil (1 litre of water with 10g. of salt per 100g. of pasta). Drain the cooked pasta. Reserve 1 cup of pasta water. Stir the pasta into the saucepan containing the tomato sauce. Season to taste. Once fully combined add a little pasta water to thin the sauce.

To Serve:

Divide the pasta in tomato sauce between four plates. Add 4 prawns to each plate. Garnish with the breadcrumbs, lemon zest and fried basil leaves.

There are several variations of this fresh egg-made pasta. Tortelloni is a slightly larger version of Tortellini and Cappellacci pasta and is folded from differently cut pasta sheets. The different shapes are born from the gastronomic wars between the “hill lands” and the “seaside” of Emilia-Romagna in Italy. That is why they call Emiliani the people of the hillside and Romagnoli the people of the seaside. There is much folklore surrounding the origin of the shape of Tortellini pastas and to this day the size, shape, fillings, sauces and even broths that it is served in vary vastly.

Handmade Tortelloni by La Bussola Restaurant

One romantic legend reveals that Venus, the goddess of love, once stayed at the local tavern in the town of Castelfranco Emilia, halfway between the gastronomic cities of Bologna and Modena. The innkeeper spied on his guest through the keyhole of her room, and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta and invented a shape inspired by Venus’ navel.

Handmade Tortelloni by La Bussola Restaurant

La Bussola’s excellent larger shaped Tortelloni pasta is handmade. The traditional pasta sheets are made with semolina, white flour and eggs, but the filling has an unexpected Caribbean inspired twist. It is made with braised Antiguan lobster tails with extra virgin olive oil and the sauce is a light Bolognese of shrimp, seasoned with garlic, extra virgin olive oil, fresh tomatoes and Italian flat parsley.

Handmade Tortelloni by La Bussola Restaurant

INGREDIENTS:

16 king prawns, shells and heads on
2 cloves of garlic
40 fresh basil leaves
1 cup extra virgin olive oil
1 tsp chilli pepper flakes
32 cherry tomatoes, halved
1 cup pre-cooked tomato sauce base
80g bread, crust removed, cubed
400g Fresh homemade Fettuccine
pasta or dried Fettuccine pasta
2 spring onions, finely diced
Zest of 1 lemon
Salt and ground black pepper to taste

Fresh ingredients for Italian Fettuccine with King Prawns

METHOD for Prawns:

Remove the shells from 8 prawns, but leave the heads and tails intact. With a toothpick remove the intestines. Remove the head, shells and intestines from the remaining 8 prawns, but leave the tails intact. Reserve heads. Set aside.

METHOD for Sauce:

Crush the garlic cloves in a mortar with 4 finely chopped basil leaves and a dash of extra virgin olive oil. In a large saucepan over a medium heat, heat the cup of extra virgin olive oil. Add the garlic, basil and chilli pepper flakes. When the ingredients start to slightly brown, add the 8 prawn heads. Crush the heads to release the flavours. Add cherry tomatoes. Cover and reduce the heat to low. Cook for a few minutes. Season to taste. Add the 8 prawns with intact tails. Add the tomato sauce and spring onions, replace the lid continue to cook on low heat for a few minutes, until sauce is thick. Remove the crushed prawn heads from the tomato sauce and discard. Remove the whole prawns from the tomato sauce and set aside.

METHOD for Garnish:

Process the bread in a food processor until finely chopped. Set aside. Heat 4 bsp of olive oil over a medium-high heat in a large frying pan. Add the remaining basil leaves and fry quickly for a few seconds. Remove basil from pan and set aside for garnish. Add the breadcrumbs to the remaining oil and fry carefully, tossing frequently until golden brown. Remove breadcrumbs from the pan and drain excess oil on paper towels.

METHOD for pasta:

Boil the pasta in salted water with 2 tbsps of olive oil (1 litre of water with 10g. of salt per 100 g. of pasta). Drain the cooked pasta. Reserve 1 cup of pasta water. Stir the pasta into the saucepan containing the tomato sauce. Season to taste. Once fully combined add a little pasta water to thin the sauce.

To Serve:

Divide the pasta in tomato sauce between four plates. Add 4 prawns to each plate. Garnish with the breadcrumbs, lemon zest and fried basil leaves.

Italian Fettuccine with king prawns from above