Tag: prawn

how to make the perfect prawn soup, also known as sopa de camarones – Italian cuisine reinvented by Gordon Ramsay

how to make the perfect prawn soup, also known as sopa de camarones

The roots of sopa de camarones are rooted in the Cuban culinary tradition, famous for exalting the fruits of the sea. Also known as Cuban shrimp souprequires fresh ingredients: fresh shrimp, ripe tomatoes, onion, garlic, black pepper and chili. This blend creates a soup with a complex flavor, passed down from generation to generation as a Cuban gastronomic treasure. Ideal on winter days, this dish offers incomparable comfort. The preparation is simple but requires attention: clean the prawns, fry the onion, garlic and tomatoes, then add the prawns to the broth for an enveloping seafood flavour. Follow our recipe for an impeccable culinary journey!

Crème brûlée recipe with smoked herring, leek and prawn – Italian Cuisine

  • 240 g milk
  • 60 g 1 smoked herring fillet
  • 40 g candied orange
  • 2 g corn starch
  • 12 shrimp
  • 1 yolk
  • 1 leek
  • sugar
  • orange honey
  • pickled capers
  • herbs
  • extra virgin olive oil
  • salt

Clean leek by eliminating the outer sheaths. Steam the white part for 30 minutes. Carbonize the outer sheaths in an iron pan, then blend them to obtain an ash.
Shelled the prawns, season with oil, salt and 1 teaspoon of honey and leave them to marinate for 20 minutes in the refrigerator. Rinse them from the excess marinade and pat them dry.
Immerse fillet of herring in milk and cook over low heat for 10 minutes after boiling. Turn off and filter the milk.
Jumbled up in a bowl the yolk with 1 tablespoon of sugar. Dissolve the corn starch separately with 1 tablespoon of the herring milk and add it to the yolk, then add the rest of the herring milk. Return to the heat and cook until it reaches 83 ° C.
Pour the cream on a plate and let it cool covered with the film in contact.
Spread the cream on the plates, sprinkle it with sugar and burn it with a torch. Complete with the prawns, the leek cut into small pieces and browned in a little oil, the capers and the candied orange cut into chunks. Garnish with herbs of your choice and leek ash.
Our version: we preferred to serve the cream in small containers, into which we poured it as soon as it was ready, and then let it cool, covered, and top it off with the burnt sugar at the end.

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Recipe Lavarello and prawn bisque ravioli – Italian Cuisine

Recipe Lavarello and prawn bisque ravioli

  • 500 g prawns
  • 300 g flour
  • 300 g fillet of whitefish
  • 100 g fresh cream
  • 100 g onion
  • 100 g celery
  • 100 g carrot
  • 3 eggs
  • Cognac
  • extra virgin olive oil
  • dill
  • butter
  • salt
  • pepper

Knead flour with eggs and a pinch of salt until a firm and smooth paste is obtained; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.
Prepare meanwhile the bisque: shell the prawns; collect heads and shells in a bowl. Chop celery, carrot and onion and sauté them in a veil of oil; add the heads and shells of the prawns and toast them on a high flame for 3-4 minutes; blend with 1/2 glass of Cognac, add water until it is flush and cook over low heat for 30-40 minutes. Finally, pass through the vegetable mill and filter through a fine strainer. Thicken the bisque on the fire for about ten minutes.
whisk the lavarello with cream, a little dill, salt and pepper and collect the filling obtained in a pastry bag.
Roll out the pasta in a thin sheet and cut out 6 cm squares; brush the edges with a little water, spread a nut of filling in the center of each square; close in a triangle, seal the edges and match the ends of the triangle.
Boil the ravioli in abundant salted boiling water, draining them after 1-2 minutes from when they come to the surface.
saute the prawn tails in a pan with a knob of butter, add the freshly drained ravioli and sauté for less than 1 minute.
serve completing with bisque and fresh dill.

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