To prepare shrimp ravioli with anchovy sauce, pour the flour on a pastry board. Make a hole in the center and pour the eggs with a pinch of salt. With a fork, add them to the flour a little at a time. Then knead with your hands until you have obtained a compact and homogeneous doughdough. You do rest the pasta from 30 minutes to 2 hours, in a bowl sealed with plastic wrap. Shelled shrimp tails; keep your heads aside. Chop prawn tails, season with a little oil, lime zest and some ground pink pepper; marinate them in the fridge for 40 minutes. saute the heads of the shrimp in a pan with a little oil and 1 clove of garlic; blend with 1/2 glass of white wine and mash them with a spoon to let out the juices. Bring to a boil and cook covered, on low heat, for 30 minutes. If necessary, add a little water. Prepare meanwhile, the ravioli (you will need to obtain about forty): roll out the dough into 2-3 mm thick sheets. Spread the marinated shrimp pulp in small portions (1 coffee spoon for each ravioli) on a sheet, 4-5 cm apart; cover the filling with a second sheet; to "stick" it, brush a little beaten egg white around the filling. Make the pastry adhere to the filling by pressing gently with the non-cutting part of a 3-4 cm ring. Cut the ravioli with a larger ring (ø 5-6 cm). only the sauce made from the shrimp heads, add a knob of butter and let it thicken slightly; turn off and add 8 spoons of anchovy sauce. Bake the prawns in unsalted water for 3-4 minutes. season with the shrimp sauce and anchovy sauce and serve. serve 5 to 7 ravioli per head: those that advance can be frozen.
The special dish of the Le Lampare al Fortino restaurant brought directly to customers' homes. Because cooking is love, eating an experience
"We no longer go to the restaurant to eat, but to live an experience. This is what happens to Le Lampare al Fortino, one of the most scenic restaurants in Puglia. Overlooking the tourist port of Trani, overlooking the cathedral, it offers a cuisine anchored to tradition, combined with experimentation with techniques and combinations. Password: absolute respect for the raw material.
In addition to the scenographic exterior, Le Lampare al Fortino offers an intimate and evocative environment in the former church of S. Antiono, a 11th century building recovered from abandonment. To direct the team there is Antonio Del Curatolo, patron of the restaurant, on the front line with his since the first days of the emergency. At the start of the "At your home" delivery project, which started on April 29, it was he who wanted to deliver the first courses to customers in order to review them and thus strengthen the bonds built in twelve years of activity.
The approach to delivery and reopening
«The delivery was a reaction to the moment of emergency. Today, being a chef and restaurant owner means working first of all by passion. Spending many hours in our restaurants has made us want to re-establish contact with our customers. This challenge, which could be ambitious due to our demanding target, led us to devise a card not so far from what we were doing even before. I made the first delivery myself: it was a unique emotion. "
Le Lampare al Fortino did not reopen on May 18. «By taking advantage of the lockdown, we are preparing well. We have renovated our rooms, creating a new concept of terrace: a real glass lounge, which will dominate the port of Trani. In this way it will be possible to do outdoor dining even in winter ". The reopening date is scheduled for 29 May. Meanwhile, the delivery will still be available. «This service is appreciated by those who cannot go out or who want to integrate an evening with friends, with gourmet dishes, difficult to replicate at home.
Homemade tortello with cheese and liquid pepper, with raw red prawn and black summer truffle.
The dish of #OggiDelivery
The dish chosen is the Homemade tortello with cheese and liquid pepper, with raw red prawn and black summer truffle. «It is a dish we are very close to. Raffaele Casale, the chef who passed away in a tragic motorcycle accident on August 16, 2017, created it. It is a symbol of our charter, which our current chef Domenico Di Tondo continues to reproduce , explains Del Curatolo.
"We like simplicity of this dish: in the end it is a homemade egg pasta tortello," explains Del Curatolo. «It is filled with a cheese and pepper liquid based on seasoned podolico caciocavallo, therefore of marked intensity. Combined with pepper, it creates an explosion of intense but bewitching taste, then softened by the elegance of the raw red shrimp. The artist's touch is the truffle sheet, which changes according to the seasons. The dish is finished with a meat base, created with the ancient recipe for roasting bones and offal ".
"We created a small contest around this dish," adds the restaurateur. «We send a video to our customers with the unfolding of the dish. Whoever interprets the composition best, by photographing it, will be rewarded with a candlelit dinner on our new one . The results will be announced in conjunction with the inauguration of the new terrace.
The wine paired
For the Tortello cacio e pepe red prawn and black truffle, Antonio Del Curatolo relies on an identifying wine from Puglia: Tramari, rosé of primitive from San Marzano.
Kung Pao chicken is found on menus in Chinese restaurants around the world. Here is a version to be replicated at home, easy and without unobtainable ingredients, by the chef of the Bon Wei restaurant in Milan
Whether you write it Gong Bao, Kun Pao, Kung Pao (depending on the transliteration from Chinese) we are always talking about the same recipe: a typical Sichuan dish made of chopped chicken sauteed with wok. Extremely popular in all Chinese restaurants in the West, it has taken on that typical flavor that combines spicy, sweet and sour; and it can also be prepared in other versions, such as this one with prawns.
Kung Pao Prawns are now a signature dish of Bon Wei restaurant, an outpost of Chinese regional haute cuisine in Milan, since 2010. Chef Zhang Guoqing has been preparing it for years, stripping it of false clichés and serving it with the right degree of spiciness. But at home you can moderate it as you prefer.
Chinese cuisine uses different sauces that can be bought ready in the specialized shops, but in the absence you can use ketchup and a pinch of chilli, instead of spicy sauce, and a splash of wine and a pinch of sugar instead of the sauce. seafood. And the recipe can obviously also be made with small pieces of chicken!
Ingredients for 2 people
500 g of peeled shrimp 1 diced courgette 1 pepper cut into cubes 1 white onion, diced a handful of peanuts a clove of garlic peanut oil tomato sauce and hot pepper seafood sauce, soy and Chinese wine
Method
Sauté in a wok over high heat, with a spoonful of peanut oil, peanuts, vegetables and then prawns, until half cooked. It will take 5 minutes in all. Finish cooking after adding the peeled and crushed garlic clove, the seafood sauce and the spicy sauce and a pinch of salt (or the alternatives recommended above). Serve immediately with white rice.
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