With the weekend approaching, all cooking readers are asking themselves the eternal question: What are we eating? To inspire you, La Presse proposes a recipe that will make your mouth water.
Published at 11:00 am.
For 2 people
Ingredients
- 50-60 g panko breadcrumbs
- olive oil
- Salt
- 12 g parsley leaves
- Sufficient water
- 1 or 2 stalks of celery
- 2 or 3 bay leaves
- 12 red shrimps from Argentina
- 2 large fresh tomatoes
- 3 ounces of brandy
- Freshly ground pepper
- A few basil leaves
- 1 stick garlic cloves (15-20 cm in 2.5 cm lengths) or 2 crushed garlic cloves
- 180g egg spaghettini pasta (200g for egg-free pasta, like classic angel hair pasta)
- Spicy oil
Preparation
Bring a pot of water to a boil. Using a knife, make a small “X” cut at the base of each tomato, just at the surface.Prepare a small amount of minute stock with celery and bay leaves. Keep warm.To make the “green breadcrumbs,” heat some olive oil in a medium skillet. Fry the panko over medium heat for a few minutes with a good pinch of salt. Allow to cool slightly and then pour into the food processor. Add the parsley leaves and chop everything finely. Put aside. You will probably have more breadcrumbs than the recipe calls for. Green breadcrumbs can be stored in the refrigerator for four days.When the water boils, add the tomatoes. Remove after a minute when the skin begins to separate from the flesh. Let cool slightly and peel. Quarter and seed the tomatoes.For the pasta, bring another pot of salted water to the boil.Peel the shrimp and reserve the carcasses. Heat two tablespoons of olive oil in a medium saucepan over medium-high heat. Add half the garlic, the scales and some freshly ground pepper. Sauté for 2 to 3 minutes. Add a sprig of thyme. Add the brandy and simmer until dry. Caramelize the base well and then add about three small ladles (about half a cup) of celery-bay broth.Strain into another small saucepan, pressing out the solids and keeping the sponge warm.In a large skillet over medium-high heat, add another spoonful or two of oil. Add the rest of the garlic and then the tomato quarters, one or two at a time so the oil doesn’t cool too quickly. Remove the garlic. Add one or two basil leaves. When the tomatoes start to melt, add two ladles of sponge cake to the pan. Cook the pasta in boiling salted water. Place the shrimps on top of the tomatoes without mixing them. Add a dash of spicy oil.When the pasta is cooked (Fabrizio cooks it “to the palate”, i.e. the phase before al dente!), add it directly from the cauldron to the pan with the tomatoes and shrimps, without bothering to add any cooking water . The shrimp are cooked through the heat of the noodles. Mix gently.To serve, the chef uses large tongs to prepare pretty “nests” of pasta in a ladle. Then he puts the shrimp and tomatoes on top, drizzles everything with good olive oil and then sprinkles it with green breadcrumbs.Source: Recipe from Fabrizio Caprioli, chef at Barcola restaurant in Montreal.
Recipe published on lapresse.ca on August 28, 2017.
