Recipe Tip: Pasta: Fettucine with Tiger Prawns - Falstaff

Instructions

1. Step 1

   Peel the prawns and slowly fry the prawn shells in a pan with a little peanut oil.

2. Step 2

   Clean the carrots (cut off the ends) and dice them, peel the onion, halve it and slice into strips. Add the carrots and onion to the prawn shells in the pan and fry for a short time. Deglaze with white wine and stock and simmer for about 20 minutes.

3. Step 3

   Add the bay leaves, cloves and rosemary and allow to infuse. At the end season with salt and pepper and add a little olive oil.

4. Step 4

   Cook the fettuccine according to the instructions on the packet in well-salted water for two minutes less than the time indicated. Strain and allow to finish cooking in the sauce.

5. Step 5

   Fry the prawns in a pan with a little coconut oil and the halved garlic cloves on both sides. Turn off the stove and leave to infuse for a few minutes. Lightly salt. Chop the brazil nuts and sprinkle over the dish to serve.

6. Step 6

   Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish

7. Step 7

   Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta

8. Step 8

   Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta

9. Step 9

   Chicken Pasta with Burrata & Italian Sausage The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese. Poultry

10. Step 10

    Pasta: Felicetti with Spinach and Speck In a small mountain village in the Dolomites, allegedly the “finest pasta in the world” is produced, which Constantin Fischer uses in this dish. Pasta