Back in May I received a gift from Mr. Robuchon the amazing cookbook ‘Grand Livre de Cuisine de Joel Robuchon’. This is one of the most amazing books I have ever seen and especially owned. The only problem is everything is in French and I don’t speak one word of it. Luckily there are step by step pictures and with a little help of Google translate I was able to get a rough idea of how the recipes went. I had been eyeing a particular recipe from this book called ‘Turban de Langoustines en spaghetti’. It’s obvious I love pasta but this was such an interesting way of presenting it that I had to give it a shot and after a recent trip to L’atelier I was finally inspired to go for it.
Fresh Spaghetti / Prawn / La Quercia Speck / Shellfish Cream Sauce
I had to make a few minor adjustments to mine. One is that I used prawns in place of the langoustine since I have never seen langoustine available in San Diego. Second is that Mr. Robuchon uses truffles where I used the speck. Minor changes but I was extremely happy with the results. It is a time consuming dish to make but worth it in the end. Recreating his dishes makes me realize even more how talented Mr. Robuchon and his team really are. Hopefully I did it justice.
Since I had bought a few more prawns than were needed I decided to do one other recipe from this book called ‘Fricassee tiede de langoustines aux courgettes’. Basically langoustines wrapped in zucchini. A very simple dish but very tasty.