Tagliatelle with scampi cream: thus enrich the Friday dinner
Presentation
Elegant in their simplicity, the Tagliatelle with scampi cream they are a first of fish with a delicate flavor.
To prepare them it is necessary to create, first, one bisque Made of heads and carapacies of the scampi, water, parsley, carrots and tomato concentrate. It will take 15 minutes for the water to flavor and the vegetables softened to the point of being easily blended. The bisque, or a sort of fish soupIt will then be filtered, in order to eliminate any rhymes of the crustacean shell.
The noodles, strictly cooked al dente, will then be stuck in the bisque which can be, at discretion, more or less dense.
Despite the use of the Scampi zest for the preparation of the seasoning, this dish is delicate on the palate, thanks to the presence of the tomato and carrot that give it a sweet and creamy note.
Tagliatelle with scampi cream
To serve, the advice is to maintain two whole (but cooked) scampi to be used as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.
Ingredients for Scampi bisque
- 4 Scampi
- 1 carrot
- 1 tuft parsley
- Sale to taste
- 10 G Triple concentrated tomato
- 300 ml water
For the pasta
- 200 g egg tagliatelle
- 2 scampi
- Big sale to taste
- Parsley to taste
- 50 ml fresh liquid cream
- 1 clove garlic
- Extra virgin olive oil to taste
Procedure
Prepare the bisque by cleaning the carrot and slice it. Collect it in a saucepan together with the heads and carapacies of the scampi. Chop the pulp of the scampi and keep aside.
Add the parsley, the tomato paste and the water in the pot. Cook for about 15 minutes until the carrot is soft.
Blend everything with the minipimer and then sift the mixture.
In a pan, heat a lap of oil. Add the garlic, the pulp of scampi and the whole prawns and cook. Then add the filtered bisque and the cream and narrow.
Heat the water in a pot. When it boils, salt to taste and pour the tagliatelle.
When the tagliatelle are cooked, drain them and pour them in a pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.
