LA MOLISANA RECIPES

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Spaghetto Quadrato®1 and the Dual Personality of the Shrimp: Bisque and Tartare

RECIPES LA MOLISANA


Spaghetto Quadrato®1 and the Dual Personality of the Shrimp: Bisque and Tartare

 
PREPARATION

INGREDIENTS:

  • Spaghetto Quadrato 1 La Molisana   320g
  • Shrimps   30 pcs
  • Butter   50g
  • Cream sauce   50g
  • Brandy   1/2 glass
  • Floaur   1/2 tablespoon
  • Carrot   1 pc
  • White onion   1 pc
  • Water   to taste
  • Extra virgin olive oil   to taste
  • Salt and pepper   to taste

INSTRUCTIONS:

Peel and de- vein the shrimp, removing the head and the legs; put off the outer shell. Keep all the scraps and set aside the 10 shrimps.

In a saucepan, melt the butter and sauté, on a high heat, carrot and onion (cut into small pieces). After a few minutes, pour the heads and the shell of shrimps, and add the 20 shrimps (peeled and de-vain); let cook for 2-3 minutes, then pour in the brandy and let it evaporate. Pour water until cover everything and cook on a high heat. Remove from heat when the liquid will be reduced. Transfer everything into a blender. Pour the mixture back into the pan. Add the cream sauce and flour, heat for a few seconds and keep aside. Finely chop the raw shrimp and set aside.

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente, stir in the sauce

and slowly add about a ladle full of cooking water. Mix it well. Serve it on a dish with some raw shrimp pieces on top and a sprinkle of freshly ground pepper.

Recipe by Luca Sessa for the contest Ilovespaghettoquadrato