Tag: Bisque

Recipe Lavarello and prawn bisque ravioli – Italian Cuisine

Ingredients

500 g prawns
300 g flour
300 g fillet of whitefish
100 g fresh cream
100 g onion
100 g celery
100 g carrot
3 eggs
Cognac
extra virgin olive oil
dill
butter
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 40 ravioli

Knead flour with eggs and a pinch of salt until a firm and smooth paste is obtained; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.
Prepare meanwhile the bisque: shell the prawns; collect heads and shells in a bowl. Chop celery, carrot and onion and sauté them in a veil of oil; add the heads and shells of the prawns and toast them on a high flame for 3-4 minutes; blend with 1/2 glass of Cognac, add water until it is flush and cook over low heat for 30-40 minutes. Finally, pass through the vegetable mill and filter through a fine strainer. Thicken the bisque on the fire for about ten minutes.
whisk the lavarello with cream, a little dill, salt and pepper and collect the filling obtained in a pastry bag.
Roll out the pasta in a thin sheet and cut out 6 cm squares; brush the edges with a little water, spread a nut of filling in the center of each square; close in a triangle, seal the edges and match the ends of the triangle.
Boil the ravioli in abundant salted boiling water, draining them after 1-2 minutes from when they come to the surface.
saute the prawn tails in a pan with a knob of butter, add the freshly drained ravioli and sauté for less than 1 minute.
serve completing with bisque and fresh dill.

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Bisque recipe of lobster in paella – Italian Cuisine

Ingredients

700 g a lobster
250 g rice
150 g dry white wine
100 g shelled beans
5 spring onions
1 artichoke
salt
thyme
garlic
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 4 people

For the paella lobster bisque recipe, remove the lobster head and cut it into pieces; put it in the pan together with the claws with 2 sliced spring onions, a clove of garlic, a sprig of thyme and 50 g of oil: fry everything for 4-5 minutes, then add the wine.

Remove the garlic, add salt, and add 600 g of water; cook everything for 7-8 minutes from the boil. In the meantime, clean the artichoke and cut it into wedges; cut the other onions along the length and cut the tail of the lobster into slices.

Add to the broth cooking artichokes, onions, lobster, broad beans and rice and season with oil. Cover with a lid or aluminum foil and bake at 180 ° C, in the oven low shelf, for about 25 '.

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Recipe Ravioli with shrimp and zucchini with bisque and pine nuts – Italian Cuisine

Ingredients

12 scampi
200 g zucchini
100 g flour
3 egg yolks
2 slices of bread
1 shallot
half a stalk of celery
half a carrot
thyme
marjoram
basil
Pine nuts
butter
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the recipe of scampi and zucchini ravioli with bisque and pine nuts, knead the flour with the egg yolks, 20 g of water, a teaspoon of oil and a pinch of salt, until obtaining a homogeneous and elastic dough. Let it rest covered.

Clean the prawns: separate the heads, keep aside 4 whole with the claws and chopped the other coarsely. Shell the tails and put them aside, keeping the waste. Sauté the celery, the carrot and the chopped shallot with thyme and marjoram in a saucepan with a veil of oil; add the scraps and scrape heads and brown them for 3-4 minutes.

Add 200g of wine, then cover with 1.2 liters of water. Add the whole heads, resting them on top, so that they can be read without breaking. Cook for 20-25 minutes. Remove the whole heads and filter the broth crushing the shells well in a sieve. Put the broth in the saucepan and cook until it is reduced by a quarter (for about 8-10 '); add salt, add a knob of butter and cook for another 2 minutes.

Peel the zucchini and cut into cubes; cook them in a pan with a little oil, salt and pepper, for 5 minutes; add the prawn tails and cook for 30 seconds. Beat the zucchini and prawns with a knife; chopped also the slices of fried bread slices of the crust with 3-4 basil leaves and add them to the scampi, obtaining a soft mixture.

Pull the dough into thin sheets, cut into strips and brush with water; arrange the mixture of scampi in small walnuts, close the strips in half, trim the excess by closing the dough, crush it all around the filling, then cut the ravioli with a pastry cutter.

Boil the ravioli in boiling salted water for 2 'from when they come back to the surface and serve with the bisque, completing with the heads of the scampi whole, toasted pine nuts in a pan and basil leaves to taste.