Christmas Came with the recipe, calamari with shrimp, only 3 voting for The proof of the cook
What a fantastic recipe today, October 29, 2019 in the test of The chef Natale Giunta, who has proposed the calamari with shrimp and the zeste of an orange, the peels of the orange make candied in a short time. With the advices of Christmas now Come to The proof of the cook today, a first dish with a unique taste, shrimp, and orange peel but also the other, a recipe to try. To Cynthia Fumagalli, however, while appealing the recipe does not like the way in which the Junta has used saffron, result in only a 3 for the sicilian chef. Here is from the new recipes from The test of the cook today, the recipe for pasta with shrimp, recipe for calamari Christmas Now.
Ingredients calamari with shrimp and the zeste of orange Arrived: 320 g tuna in a saucepan, 200 g king prawns, 1 celery, 1 carrot, 1 onion, 2 oranges, 1 rind, candied orange, 100 g ricotta, 100 ml fresh cream, half a glass of white wine, 5 pistils of saffron, basil, herbs, olive oil, salt, pepper, 50 g honey, 1 grated orange, whole
Preparing calamari, The proof of the cook: start cooking the pasta, the calamari in boiling salted water, let the broth in the pot let's go with the chopped celery, carrot and onion with a drizzle of oil, let us join heads and carcasses of the crayfish, we blur only after the white wine and then cover with the water. Let cook for 20 – 40 minutes and then we filter and we have the stock.
Cut only the colored part of the peel of the oranges and burn to three times in boiling water, cut the peel thin and we make candy in the mixture of honey and water to 50% for 10 minutes.
Blend the ricotta cheese with the mixer to dive with the cream. In a hot pan burn for a few seconds, the shrimps clean, we blur it with the juice of the oranges, then with the broth from the shrimp. We also add the saffron and let it cook on a low flame. Down the dough and join in a frying pan, we jump and complete with the fresh basil. Serve the calamari with the cream cheese already in the pot, and then on to the steak tartare of raw shrimp with the peels of candied oranges.
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