2 Moreton Bay Bugs, cut in half and cleaned
Bella Cosi Napoli Sugo
Leek, finely sliced
Salt pepper to taste
Chilli, finely sliced
Fresh herbs (Italian parsley and chives)
Pasta Pappardelle: (how to make pasta below)
Italian "00" flour or plain flour
Place 200g Italian "00" flour or plain flour in a mound on a clean work surface. Make a well in the centre of the flour. Crack 2 eggs into the centre of the well. Use a fork to gently whisk the eggs while using your other hand to secure the outer walls of the flour. Continue whisking, gradually drawing in the flour as you go until the dough becomes thick.
Use your hands to bring the dough together. Knead the dough for 5 minutes or until smooth and elastic. Shape the dough into a disc and coat lightly with flour. Wrap in plastic wrap and set aside for 30 minutes to rest.
Divide the dough into 2 equal portions. Use the palm of your hand to flatten the dough. Set the pasta machine (or use rolling pin) on the widest setting and coat the pasta rollers lightly in flour. Feed 1 portion of dough through the machine. Repeat 6 more times, folding the pasta in half each time and narrowing the pasta machine settings, 1 notch at a time. Finely slice pasta to 1 inch thick slices and put aside to rest.
Place pan on moderate heat, add butter, chilli and seasoning.
Raise heat and add bugs flesh side down to seal gently.
Add leeks and garlic and continue to cook and flambé with the brandy.
Add the Napoli and a touch of cream and reduce to coating consistency.
Meanwhile cook the fresh made pasta for approx. 3 min or until al dente in salted boiling water.
Drain and combine with reduced bugs, serve in 2 bowls and finish with a lime wedge and fresh picked herbs.
Recipe provided by Bella Cosi Restaurant