Ingredients
- 14 pcs shrimp
- 350 g tagliatelle
- 325 g flour
- 300 g broccoli with florets
- 175 g salted butter
- 50 g fresh cream
- 1 pcs shallots
- Parmigiano Reggiano Dop
- thyme
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the tagliatelle cake recipe, mix 300 g of flour with 150 g of salted butter, 80 g of water, 2 tablespoons of grated Parmesan, salt and pepper. Wrap the obtained dough pastry dough in the film and let it rest for at least 30 minutes. Clean the prawns, separate the heads and shell the tails. Fry the chopped shallots in a casserole and a few sprigs of thyme with 3 tablespoons of oil. Add the shrimp heads and shells and toast them briskly for 3-4 minutes.
Add 1/2 glass of white wine, then add 600 g of water. Lower the heat, cover with a lid and simmer for 20 minutes, occasionally crushing the shells with a spoon. Strain everything through a sieve, crushing the heads well. Recover 500 g of broth, collect it in a saucepan, bring to a boil and add the cream, then 25 g of butter mixed with 25 g of flour. When the water boils again, turn off the heat, then add salt and pepper to the sauce. Boil the broccoli in boiling water for 8-10 minutes, keeping aside some florets.
Cook the tagliatelle in salted boiling water, drain them al dente and toss them in a pan with a drizzle of oil, broccoli and shrimp sauce. Add 6 tails cut into small pieces. Spread the brisée dough to 3 mm thick and line it with a hinged mold (ø 23 cm) leaving it overflow.
Fill it with the noodles, arranging them evenly, and complete with 8 whole shrimp tails and the broccoli florets kept aside, then trim the dough along the edge. Cover the cake with a sheet of wet baking paper and bake at 190 ° C for 40 minutes. Remove the paper and cook for another 15 minutes.
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