Presentation
Elegant in their simplicity, the tagliatelle with scampi cream I’m a first course of fish with a delicate flavour.
To prepare them it is necessary to first create a bisque made of scampi heads and shells, water, parsley, carrots and tomato paste. It will take 15 minutes for the water to flavor and the vegetables to soften enough to be easily blended. The bisque, that is, a sort of fish soupit will then be filtered, in order to eliminate any remains of the shell of the crustaceans.
The tagliatelle, strictly cooked al dente, will then be mixed in the bisque which can be, at your discretion, more or less dense.
Despite the use of scampi zest to prepare the seasoning, this dish is delicate on the palate, thanks to the presence of tomato and carrot which give it a sweetish and creamy note.
Tagliatelle with scampi cream
To plate, the advice is to keep two whole (but cooked) scampi to use as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.
Ingredients for the scampi bisque
For pasta
- 200 g egg tagliatelle
- 2 scampi
- Coarse salt to taste
- Parsley to taste
- 50 ml fresh liquid cream
- 1 clove garlic
- Extra virgin olive oil to taste
Method
Prepare the bisque by cleaning the carrot and slicing it. Collect it in a pot together with the heads and shells of the scampi. Chop the scampi pulp and set aside.
Add the parsley, tomato paste and water to the pot. Cook for about 15 minutes until the carrot is soft.
Blend everything with the blender and then sift the mixture.
In a pan, heat a drizzle of oil. Add the garlic, scampi pulp and whole scampi and cook. Then add the filtered bisque and cream and reduce.
Heat the water in a pan. When it boils, add salt to taste and pour in the tagliatelle.
When the tagliatelle are cooked, drain them and pour them into the pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.
