As promised I am posting this last period of pasta ... the days are passing quickly and without Manfredi happily in the company of my lady friend and neighbor Virgi , who moved from me .... and so after the sushi, which I do not eat for quite some time since the last intake in excessive .... this hot Saturday in November we decided to spend some penny more for our lunch, the benefit of our taste buds ..... the problem of living with Manfredi is that you can not go outside of the things he likes, then nothing, for example pasta with shrimp instead I like to died and ... It seems even in Virginia!! This morning we were up early to buy shrimp, our intention was to buy mid-sized Mediterranean prawns, those that are expensive, but not as much as prawn, and instead arrive by Azzopardi and prawns that are only for Mazzarese be clear that in Palermo costs about 50 euros in g, here a little less 36E/kg.....ovviamente being only two we have taken only half a kilo ... which is always so, but things are good or or nothing !!!!!! Let's start: the dough for the noodles the day before so I did that because I do not have a global dimension, has had time to relax a little bit locked up in a bag in the refrigerator for food: Pasta
egg 350 g flour 00
100 g durum wheat flour
3 eggs 1 egg yolk 1 pinch of salt
If you're lucky and you have the planetary kneading such a thing will be a walk, otherwise the strength and courage for the effort that you are preparing to perform. ... other brochures!
We come now to the bisque, because it kind of something that is expensive you should not throw anything away, and even if it takes a little more time I think when you sit at the table was of all the hard work paid off, of all things dirty and very little else you need for the rest dellas day !!!!!
heads of prawns, lobster shells or if that day you decided to buy the ones I had in the freezer also heads of shrimp a few days earlier I had used for sushi and I put those together with the shrimp ... I recommend remove his eyes before throwing them in the pot is said to be bitter ... but honestly I have not tried yet!!
plenty of chopped celery, carrots, onions and ripe tomato
some extra virgin olive oil salt and pepper
white wine a little bit
In a pan fry the heads of the shellfish in olive oil, when it is hot sprinkle with a little wine, add the chopped, and after a minute or cover with water, let cook for about half an hour and spent all this time blending with the blender, strain and put back on fire, if you want a thick sauce or two roads are to continue to do reduce the sauce on the stove or use a thickener, and that's what I did, the reasons are: lack of time and little desire to further reduce something that in itself is already quite tasty, I used a bit of xanthum gum, which is a thickening agent such as agar plant, but unlike this it needs little care, in the sense that the agar needs to be active to be dissolved in a liquid at a certain temperature and remain there for several minutes, xanthum the gum instead ALSO can be dissolved in a liquid cold enough to tap only a blender and that's it ... that fantastic invention !!!!! Season with salt and pepper and then as we fattonoi, assaggiatene just a nice spoonful!! !
egg 350 g flour 00
100 g durum wheat flour
3 eggs 1 egg yolk 1 pinch of salt
If you're lucky and you have the planetary kneading such a thing will be a walk, otherwise the strength and courage for the effort that you are preparing to perform. ... other brochures!
We come now to the bisque, because it kind of something that is expensive you should not throw anything away, and even if it takes a little more time I think when you sit at the table was of all the hard work paid off, of all things dirty and very little else you need for the rest dellas day !!!!!
heads of prawns, lobster shells or if that day you decided to buy the ones I had in the freezer also heads of shrimp a few days earlier I had used for sushi and I put those together with the shrimp ... I recommend remove his eyes before throwing them in the pot is said to be bitter ... but honestly I have not tried yet!!
plenty of chopped celery, carrots, onions and ripe tomato
some extra virgin olive oil salt and pepper
white wine a little bit
In a pan fry the heads of the shellfish in olive oil, when it is hot sprinkle with a little wine, add the chopped, and after a minute or cover with water, let cook for about half an hour and spent all this time blending with the blender, strain and put back on fire, if you want a thick sauce or two roads are to continue to do reduce the sauce on the stove or use a thickener, and that's what I did, the reasons are: lack of time and little desire to further reduce something that in itself is already quite tasty, I used a bit of xanthum gum, which is a thickening agent such as agar plant, but unlike this it needs little care, in the sense that the agar needs to be active to be dissolved in a liquid at a certain temperature and remain there for several minutes, xanthum the gum instead ALSO can be dissolved in a liquid cold enough to tap only a blender and that's it ... that fantastic invention !!!!! Season with salt and pepper and then as we fattonoi, assaggiatene just a nice spoonful!! !
And as things get good and we might as well not waste time on the bottom of the pot I put a prawn carpaccio, seasoned with mint, marjoram, thyme , orange powder, pepper, a pinch of fleur de sal, and a dash of extra virgin olive oil ..... Assemble the parts
While waiting for the water to boil in a little bit of extra virgin olive oil I sauteed prawns rimasti, aggiunto qualche goccio di vino bianco e unito la bisque, ho scolato la pasta, maneggiata, aggiunto un pò di prezzemolo....e vi chiederet xkè non c'è la foto del piatto finito.....a dire la verità non volevo mangiare un piatto di pasta freddo, e poi il piatto era veramente vergognoso...abbiamo mangiato circa 330g di pasta in due....immaginatevi che montagna!!!!!!
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