Paua Bolognese

A unique New Zealand twist on the classic Italian sauce, featuring tender minced paua in a creamy, aromatic sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

For the Sauce

• 1 large onion, finely diced
• 1 tablespoon neutral oil (vegetable or canola)
• 2 teaspoons fennel seeds
• 3 cloves garlic, minced
• 300g minced paua (abalone)
• 150ml Chinese cooking wine or dry white wine
• 2 tablespoons white miso paste
• 100ml heavy cream
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

For Serving

• 400g Monty & Sons Fusilli Pasta
• Salt for pasta water
• Fresh parsley, roughly chopped
• Pecorino Romano cheese, grated

Method:

Step 1: Prepare the Pasta

1. Bring a large pot of water to boil

2. Add plenty of salt to the water

3. Add fusilli and cook until al dente

4. Reserve 1/2 cup pasta cooking water before draining

Step 2: Toast the Fennel Seeds

1. In a large pan, dry fry the fennel seeds over medium heat for 1 minute until fragrant

2. Remove from heat and crush lightly with the flat side of a knife or in a mortar and pestle

3. Set aside

Step 3: Build the Base

1. Add oil to the same pan over medium heat

2. Add diced onion and crushed fennel seeds

3. Sweat the onion until translucent and softened, about 5-6 minutes

4. Add minced garlic and fry for another 2 minutes - don't let it burn

Step 4: Cook the Paua

1. Add the minced paua to the pan

2. Fry for 1-2 minutes, stirring gently to avoid overcooking

Step 5: Create the Sauce

1. Pour in the wine and add the miso paste

2. Stir to dissolve the miso and reduce the liquid by half, about 3-4 minutes

3. Add the cream and simmer gently for 5 minutes

4. The sauce should be creamy and coat the back of a spoon

Step 6: Final Seasoning

1. Add the lemon juice and stir through

2. Season to taste with salt and pepper

3. If the sauce seems too thick, add a splash of the reserved pasta water

Step 7: Serve

1. Add the cooked fusilli to serving bowls

2. Spoon the paua bolognese generously over the pasta

3. Finish with chopped fresh parsley and grated pecorino Romano