Tag: prawns

Dumplings in ginger broth with prawns and vegetables – Italian Cuisine

South Tyrolean dumplings meet a fresh ginger broth and prawns, as in Thai cuisine. And they work great together! The recipe without frontiers by chef Marco Tronconi

There Milanese Fridge Kitchen it is a restaurant, but its name is the best definition of what today's Milanese cuisine is today: a mix of tradition, local ingredients and openness to the world.
This place was born in 2014 when one of the two chefs of the Trattoria del Nuovo Macello, Marco Tronconi, moves to via Piranesi proposing the solid tradition of one of the historic restaurants in Milan, with a cosmopolitan accent, in harmony with the dynamic reality of the Refrigerators. Quality of the raw material, the zero kilometer and the rigorous seasonality are immutable must.

The Cucina dei Frigoriferi Milanesi, just for the excellent relationship between quality and low price, is a Bib Gourmand: the restaurants recommended by Michelin Guide whose account does not exceed 35 euros. With two dishes each the bill never exceeds € 28, the tasting menu comes out at € 33 and you can choose. The traditional dish, ossobuco with crispy rice, is always on the menu, from October to April, and it is not uncommon to find rustin negàa, nervetti or cassoeula. But not only that, because on the menu you experiment, gracefully, as with this recipe. To find out that speck and prawns go very well with ginger!

Dumplings in ginger broth with prawns and vegetables

Ingredients for 4 people

150 g fresh ginger
2 l water
Celery, carrot, onion
12 prawns
2 carrots
1 celery

For the dumplings
250 g bread
100 g water
100 g speck
100 g milk
50 g melted butter
2 eggs

Method

Prepare the ginger broth by boiling 2 liters of water with celery, carrot and onion and fresh ginger. Leave to simmer for about 2 hours.

Prepare the dumplings by mixing all the ingredients in a bowl excluding the eggs. Switch to the meat grinder with the fine disc. Add the eggs and mix again. Leave the dough to cool in the refrigerator for 1 hour. Remove from the fridge and portion into balls.

Clean the prawns by removing the carapace and the dark filament. Cut the carrots and celery to taste.

Use half the broth for cooking: blanch the vegetables and set them aside, let the dumplings simmer until they come to the surface and drain. In the same broth cook the prawns 1 minute.

Serve the canerderli in the soup plates in the remaining broth, add the prawns, vegetables and a drizzle of oil.

Burrata pasta and prawns – Italian Cuisine

Clean the prawns and rinse them.

Brown the garlic with a little oil in a pan, then add the prawns and cook over high heat for a couple of minutes per side, then drain and set aside.
In the same pan, cook the cherry tomatoes cut in half over medium-low heat.
When the sauce has shrunk add the shrimp and turn off the heat.

Start cooking the pasta and meanwhile cut the burrata.

Drain the pasta al dente, add it to the pan, add the burrata, cook quickly over medium heat (if necessary add a little cooking water from the pasta) and add salt.

The burrata and shrimp pasta is ready, decorated with fresh basil and served.

Recipe Cappellacci of prawns and pecorino in potato cream – Italian Cuisine

Ingredients

220 g 00 flour
200 g ricotta
100 g grated pecorino cheese
80 g wholemeal flour
3 g turmeric
12 pcs red prawn tails
4 pcs yolks
2 pcs eggs
dry white wine
salmon roe

Ingredients For the cream

300 g diced potatoes
10 g chopped shallots
4 pcs black cabbage leaves
1 pc clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe for prawn and pecorino cappellacci in potato cream, mix the flours with the yolks, eggs, turmeric and a splash of white wine. Make a dough, wrap it in baking paper and put it to rest in the fridge for 30 minutes.
Prepare the filling by mixing the ricotta with the pecorino cheese, salt, pepper and the tails of 4 prawns cut into very small pieces. Roll out the dough into thin sheets, divide it into squares of 6-7 cm on each side and distribute a nut of filling on each one; moisten the edges of the squares, fold them in a triangle along the diagonal and match the ends by closing the caps.
FOR THE CREAM: Place the black cabbage leaves, without rib, on a plate lined with parchment paper and let them dry in the oven at 70 ° C for 40 minutes. Remove from the oven and blend them until you get a powder. Boil the diced potatoes for 12-15 minutes. Brown the shallot and 1/2 clove of garlic in 3 tablespoons of oil for 2-3 minutes.
Drain the potatoes and blend them with the garlic and shallot flavored oil, a pinch of black cabbage powder, salt and pepper. Sear the other prawns in a pan with a drizzle of oil and keep them warm. Boil the ravioli in abundant salted boiling water, drain and season with a drizzle of oil. Spread them on the plates, on the potato cream, and complete with the black cabbage powder, the seared prawns and 1 teaspoon of salmon eggs.