Orzo with prawn bisque and basil pesto

Prawns

Clean 1000 g prawns removing heads, shells and set aside in 2 bowls (1 with heads and shells and 1 with cleaned prawns). Remove the intestine from the spine by making a small incision.

Pesto

1. Place 50 g Parmesan, 45 g pine nuts and 5 g garlic into mixing bowl and grind 10 sec/speed 9.
2. Add 40 g basil, leaves only, 65 g olive oil and 4 g salt into mixing bowl and blend 20 sec/speed 10. Transfer into a bowl and set aside. Clean mixing bowl.

Prawn bisque

1. Place 20 g olive oil,30 g butter,140 g dried onion, cut into thick pieces and 5 g garlic into mixing bowl and sauté 5 min/120 ̊C/reverse mode/speed 1.
2. Add the reserved prawn heads and shells’, 150 g carrot, cut into thick pieces, 120 g celery, without leaves, cut into thick pieces and 30 g tomato paste and sauté 5 min/120 ̊C/reverse mode/speed 1.
3. Add 170 g white wine, dry and set 3 min/Varoma/reverse mode/speed 1.
4. Add 8 peppercorns, 8 g salt. 1 bay leaf, 15 g parsley, cut into thick pieces and 1000 g water and cook 15 min/100 ̊C/reverse mode/speed 1.
5. Set Varoma into position. Place the reserved prawns into mixing bowl and steam 5 min/100 ̊C/reverse mode/speed 1.5.
6. Remove Varoma and set aside. Strain bisque’s liquid through a fine sieve and press to remove all liquid. Then grind 1 min/speed 4.
7. Strain bisque with a fine sieve over a jug. Empty and clean mixing bowl.

Orzo

1. Place 20 g olive oil and 400 g orzo into mixing bowl and sauté 3 min/120 ̊C/reverse mode /speed 1.
2. Add 1200 g from the reserved bisque and cook 15 min 100 ̊C/reverse mode/speed spoon.
3. Transfer the orzo to a serving platter, add the cooked prawns, basil pesto and sprinkle over 200g of crumbled feta. Stir and serve.

Recipe from Chryso Lefou