Legume Pasta With Red Shrimps, Zucchini And Carrots
54 recipes
Chickpea Sedanini with Scampi and Fasolari with Lemon
ingredients
servings
1
Chickpea flour pasta
70 oz
Norway lobster
1 portion
Smooth clam
1 portion
Shallots
2 unit
Lemons
1 half
Dried chillies
1 pinch
Parsley
1 teaspoon
Extra virgin olive oil
1 teaspoon
Capers
1 teaspoon
first courses from Italy
Chickpea Sedanini with Scampi and Fasolari with Lemon
Chickpea Sedanini with Scampi and Fasolari with Lemon
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
You can view the post dedicated to the recipe on my Instagram account: incucinasalutatmente. You will find many recipes created with the utmost attention in the choice of ingredients and cooking methods, all in support of our health.
preparation
step 1
Start by cleaning the fish, then peel the prawns and purge the molluscs in water and salt.
step 2
With the scampi scraps, prepare a Buisque, or comic strip, adding water, shallot, carrot, celery and tomato paste. Leave to cook for at least an hour and finally strain the broth. Remove the intestine from the prawn pulp and cut it into cubes.
step 3
Open the beans simply by adding them in a pan with water, a stalk of parsley and a poached garlic. Once opened, filter the released liquid, and clean the mollusk eliminating the waste part.
step 4
Prepare an emulsion with shellfish Buisque, the liquid from the beans and lemon juice; Use it to start cooking the minced shallot, capers and chilli pepper.
step 5
Once the vegetables have dried, add the scampi meat to the pan and cook over low heat with lid.
step 6
Cook the pasta in the remaining part of the emulsion created, taking care to drain it a few minutes earlier than the time indicated on the package, in order to finish cooking directly in the pan with the sauce.
step 7
Once served, add the lemon zest, the chopped parsley, the white pepper and a teaspoon of extra virgin olive oil.
