Paccheri with seafood and bisque is a delicious and refined first course. The bisque, the central element of the dish, is a classic preparation of the French school. It is a sauce obtained by cooking in broth the heads and shells of crustaceans: lobsters and lobsters, but also common shrimps.
• 200 g of shrimps
• 1 small onion
• 1 carrot
• 1 stick of celery
• 2 ripe tomatoes
• 1 small glass of raisin wine
• 20 g butter
• extra virgin olive oil
• fresh herbs to taste
• salt and pepper
Wash and peel the shrimp. Reserve the shells. Chop the vegetables, blanch them in a little oil, add the shells and mix. Cut the tomatoes into small pieces and add them to the rest. Finally add the chopped herbs.
Add the raisin wine, the same amount of water and cook, covered and over very low heat, for at least one hour. At the end, mash everything and pass through a fine sieve, crushing the solid part very well to extract all the juices. Transfer the remaining stock to a saucepan and reduce it, over low heat, to about 1/3 of its volume. Add the butter and season with salt and pepper.
In parallel, boil the paccheri, al dente, in plenty of salted water. Drain and sauté them in the pan with the soup.
Cut the shrimp meat into pieces and blanch it for a moment in a frying pan. Distribute the pasta in the individual plates, cover with the shrimps and all that remains is to enjoy our dish
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