of sauce with potato dumplings
first courses from Italy
Chicche, shrimp, bay gel and air ginger gods
Chicche, shrimp, bay gel and air ginger gods
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
complex techniques explained easily. To amaze and surprise
preparation
step 1
Depriving shrimps carapace, tail and head. Peel the carrot, onion, celery and and (keep the leaves) coarsely chop, fry in oil and add the shrimp waste, deglaze with wine
step 2
Add a pound of ice to the pot instead of water in order to have better extraction of juice for the bisque.
step 3
Bring to boil and add a liter of water, bring to a boil and cook for an hour and a half in a low flame, filter and reduce to one-third in the pan.
step 4
Boil the potatoes with the skin until there are no soft (by inserting a knife should not encounter resistance). Sciacciarle still hot and pass the chinois.
step 5
Mix potatoes, flour, eggs and a pinch of salt, let stand for half an hour the dough in the refrigerator covered by the film. Pull the dough and forming of the gems (small balls)
step 6
Boil in half a liter of water celery leaves and ginger, allow to cool, filter and add 4 grams of soy lecithin.
step 7
Blend with a blender flush water in order to create an air (one minute before Serve)
step 8
Boil in half a liter of water laurel and lemon peel, filter and add the agar agar, bring to 90 ° and to gel at room temperature. Blend and go to chinois
step 9
Coarsely chop the prawns and toss with a little oil EVO, salt and pepper. Marinate for 15 minutes
step 10
Cook the chicce in salted water (salt 5 grams per liter) and just resurface laccarle into the pan with the reduced bisque until all the liquid will not be incorporated.
step 11
To assemble the dish by placing goodies, tartare of prawns, lemon gel and bay leaf and ginger and celery Air