Pasta e brodo

I have recreated this recipe from Masterchef. The original recipe is below. I didn’t do the dough part. Bought ricotta and spinach agnolotti from supermarket. This is cheat pasta.

I change some ingredients and add some other ingredients to call it my own. The stock is thick, flavoured with prawns, orangy-saffron and acidy from tomatoes. I enjoyed it. Let’s cook!!!


1 (500 g) packet ricotta and spinach agnolotti, follow instruction to cook
1 carrot, roughly chopped
1/4 bunch coriander, roughly chopped
750 g, prawn heads and shells
1 Litre water
180 ml tawny port
20 ml orange juice
2 tomatoes, roughly chopped
a pinch of saffron
olive oil
salt and pepper, to taste


Place 1 Tbs oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add prawn heads and shells and fry until orange. Then add port and orange juice; cook for 1 minute to cook off alcohol. Add 2 tomatoes, and saffron thread: fry for 1 minute.

Next add water and bring to a boil. Allow to boil until reduced, about 40 minutes. Remove from heat, strain and set aside, keeping warm. Bring a large saucepan of water to a boil over high heat. Add agnolotti and cook until it floats up- al dente, about 3 minutes. Remove from water.
To serve place agnolotti in a bowl. Check for seasoning. Then add prawns stock to the bowl. Serve with a glass of white wine.

Note: You can make your own pasta I bought fresh pasta as I don’t have pasta machine; prawns head and shells instead of lobster. Also use tawny port instead of white port with orange juice.