Yesterday, as you all know, was an important day for people in love, I now, and I say thank goodness for two years is that I'm single, and then I spent the day yesterday conscious and determined to enjoy it with people I care more ..
This weekend I was petted and spoiled, I cooked the cake Morena spectacle, to be repeated as soon as possible in times of acute low blood sugar, the squares for the cheese Dad, Anessa stew with the outline, and finally, not at all obvious, the noodles with orange-scented sea ..
I was lucky to have found in all quality ingredients with unique flavors and really overwhelming ...
I have intrigued you? I cease to keep you on your toes and I present my experiment failed to perfection ..
NOODLES ORANGE SCENTED SEA
Ingredients for the dough
100 g flour 1 egg
a spoon full of powder 'orange
a pinch of salt for seasoning
a glass of shrimp bisque * (explanations for the preparation of the proceedings)
5 shrimp purple Santa Margherita (Aristeus antennatus)
five Sicilian red prawns (Aristeomorpha foliace)
1 sprig of dill
* for the bisque
1 shallot
a trickle of olive oil
shrimp shells and heads of 10
half a glass of white wine or brandy butter 1
The night before prepared a mound the flour, add eggs, one teaspoon of orange powder and a pinch of salt. With a fork, slowly add the eggs to the flour and you'll hear as soon as released into the aroma of orange blossoms. When they are completely incorporated, start working the dough by hand. The dough should be smooth, elastic and very smooth. Let stand for at least half an hour wrapped in foil (or even a whole night like I did). In the morning you pull the dough: as soon as the strips will be a bit 'dried, wrap the dough around itself to form a 5 cm wide roll and cut into strips 1 cm wide.
Arrange the pasta on the plate by cut cardboard and let it rest.
Prepare chopped shallots and saute 30 g of butter over low heat for about 15 minutes, stir for everything good and wet with wine.
Raise the flame and insert the shells and the heads of the shrimp, salt and pepper. Reduce the heat and simmer for 10 minutes.
off and let cool. Finally drain everything in a chinois, pressing with a spoon, shells and heads, to facilitate the release of the sauce. Put on the bisque fire, season with salt and pepper to the sauce and add a knob of butter.
Boil water, pour the noodles after a few minutes and drain. In a pan add the bisque and stir in the noodles until the sauce is well mixed with the pasta.
Turn off the heat and add the raw shrimp and dill. Stir well together gently and serve.
ps I opted for this type of cooking a camber because their flavor is intense and decisive and I love most of the raw fish and soft texture.
Enjoy ...
With this recipe I participate in the contest the band declines "orange" and you're there? Gang of Broccoli
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