Agosto 2013

Dear friends already know that I attended a cooking competition last spring which for me turned out to be a real source of learning. I met many new friends and above all I have had the privilege to learn so many things having at my side talented chefs. This recipe is Chef Fabio Ometo thank you again for your time, skill and effort and also thank all my friends that I did not taste this delicacy!
 
I hope I have made ​​mistakes in the execution of the dish in which case I apologize to the Chef!
 

Pasta e patate con gamberetti

Ingredients:
 
1.2 kg of potatoes
 
Celery
 
A small white onion
 
Two cloves of garlic
 
Zest of Parmesan or Pecorino
 
Basil
 
Parsley
 
4-5 cherry tomatoes
 
600 g of fresh prawns
 
Two fingers of brandy
 
100 g of the hock of ham
 
500 g of pasta mixed
 
Oil extr. olive
 
Salt-pepper
 
 
 
Procedure:
 
 

We prepare all the ingredients. Finely chop the onion, garlic, celery and about 8 basil leaves. We peel andcut the tomatoes into pieces. We reduce to small pieces of the cuff. We clean the shrimp, taking care to keep the shells and heads. Half shrimp cut into small pieces and the other half integers.   Finely chop the parsley. We peel the potatoes and cut them into small cubes not just in cooking because it would consume too much and let's put in the water. We prepare hot water heated with celery to perfume it.

 

When all the ingredients are ready proceed by putting a little oil in a pot that can hold the soup. Add the onion, half a clove of finely chopped garlic, celery, onion becomes transparent expect, we combine the ham let consume  and add the tomatoes and the last basilico.Per add the drained potatoes before,  the grated parmesan, season and leave we cover it all with hot water flavored with celery.  We cover the potatoes with a lid and cook. When cooked, turn off waiting for the moment of having to cook the pasta to serve.

 

Meanwhile, prepare a broth with the heads and shells of prawns. In a large frying pan put a little oil, the stem of parsley and a clove of garlic. As soon as the garlic begins to brown add the heads and shells  a high flame for a few minutes, sfumiamo with brandy and coat it with hot water. Let cook until the broth you will be well seasoned. Turn off and filter out the broth.e  Just before serving, add the shrimp broth with potatoes bring to a boil, add salt and pour the pasta. One minute before the end of cooking pasta add the shrimp, mantechiamo and sprinkle with parsley. 

Let the dough rest and serve her "not hot"! 

 


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