Tag: Bisque

Bisque recipe of lobster in paella – Italian Cuisine

Bisque recipe of lobster in paella

[ad_1]

  • 700 g a lobster
  • 250 g rice
  • 150 g dry white wine
  • 100 g shelled beans
  • 5 spring onions
  • 1 artichoke
  • salt
  • thyme
  • garlic
  • extra virgin olive oil

For the paella lobster bisque recipe, remove the lobster head and cut it into pieces; put it in the pan together with the claws with 2 sliced ​​spring onions, a clove of garlic, a sprig of thyme and 50 g of oil: fry everything for 4-5 minutes, then add the wine.

Remove the garlic, add salt, and add 600 g of water; cook everything for 7-8 minutes from the boil. In the meantime, clean the artichoke and cut it into wedges; cut the other onions along the length and cut the tail of the lobster into slices.

Add to the broth cooking artichokes, onions, lobster, broad beans and rice and season with oil. Cover with a lid or aluminum foil and bake at 180 ° C, in the oven low shelf, for about 25 '.

[ad_2]

Recipe Ravioli with shrimp and zucchini with bisque and pine nuts – Italian Cuisine

Recipe Ravioli with shrimp and zucchini with bisque and pine nuts

[ad_1]

  • 12 scampi
  • 200 g zucchini
  • 100 g flour
  • 3 egg yolks
  • 2 slices of bread
  • 1 shallot
  • half a stalk of celery
  • half a carrot
  • thyme
  • marjoram
  • basil
  • Pine nuts
  • butter
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of scampi and zucchini ravioli with bisque and pine nuts, knead the flour with the egg yolks, 20 g of water, a teaspoon of oil and a pinch of salt, until obtaining a homogeneous and elastic dough. Let it rest covered.

Clean the prawns: separate the heads, keep aside 4 whole with the claws and chopped the other coarsely. Shell the tails and put them aside, keeping the waste. Sauté the celery, the carrot and the chopped shallot with thyme and marjoram in a saucepan with a veil of oil; add the scraps and scrape heads and brown them for 3-4 minutes.

Add 200g of wine, then cover with 1.2 liters of water. Add the whole heads, resting them on top, so that they can be read without breaking. Cook for 20-25 minutes. Remove the whole heads and filter the broth crushing the shells well in a sieve. Put the broth in the saucepan and cook until it is reduced by a quarter (for about 8-10 '); add salt, add a knob of butter and cook for another 2 minutes.

Peel the zucchini and cut into cubes; cook them in a pan with a little oil, salt and pepper, for 5 minutes; add the prawn tails and cook for 30 seconds. Beat the zucchini and prawns with a knife; chopped also the slices of fried bread slices of the crust with 3-4 basil leaves and add them to the scampi, obtaining a soft mixture.

Pull the dough into thin sheets, cut into strips and brush with water; arrange the mixture of scampi in small walnuts, close the strips in half, trim the excess by closing the dough, crush it all around the filling, then cut the ravioli with a pastry cutter.

Boil the ravioli in boiling salted water for 2 'from when they come back to the surface and serve with the bisque, completing with the heads of the scampi whole, toasted pine nuts in a pan and basil leaves to taste.

[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close