Nastrini with shellfish sauce
Instructions
First of all prepare the Meatballs (also can be done the day before).
Cut eggplants in half lengthwise, remove with a spoon inside with the seeds and boil them in lightly salted water for about 15 minutes; When you are completely cooled chopping with a knife until you get a mush (don't use mixer); then add the eggs, 1 clove of garlic, chopped parsley, pepper, salt and grated cheese.
At this point add the breadcrumbs until it reaches a consistency to form patties no larger than 2.
5 cm in diameter.
FRY in olive oil extra virgin until will be well browned.
Prepare your meat sauce: shell the prawns and shrimps, taking from the heads and shells.
Heat in pan 50 g of butter and two tablespoons of olive oil, add 1 clove of crushed garlic and 1 whole pepper and thereupon the prawns, all lively flame; flambé with two fingers of Cognac and salt, remove from heat.
Repeat the operation with the prawns.
Keep shellfish aside with their sauce in the same pan and saute 1 clove of garlic, 1 whole pepper and blow up for 5 minutes the tomatoes peeled and cut into chunks; Add salt and merge with shellfish.
Boil the ribbons in the broth prepared with the heads and the shells of crustaceans, set aside, with the addition of odour and a sprig of thyme aromatic; Meanwhile prepare the scampi whole, cut at the top with scissors and sauté for about 10 minutes with a knob of butter and two tablespoons of olive oil.
Drain the ribbons good al dente and sauté in a pan capable with the ragù.
Serve directly from the Pan, arranging meatballs, slightly heated in the oven, on the whole circumference and scampi in a radial pattern.
If the sauce is too thick, stretch it with a bit of broth of crustaceans.
Ingredients and dosing for 6 persons
- 500 g of type pasta ribbons
- 6 big prawns
- For the broth:
- Celery
- Onion
- Fresh garlic
- Thyme
- For ragù:
- 500 g of prawns
- 500 g of prawns
- Butter
- 4 very ripe san marzano tomatoes
- Whole chillies
- Garlic
- Cognac
- Olive oil extra virgin
- Salt
- For the meatballs:
- 50 g of sweet pecorino cheese
- 50 g of parmigiano-reggiano
- 2 large aubergines
- 2 whole eggs
- Chili powder
- 1 clove of garlic
- Breadcrumbs
- Parsley
- Olive oil extra virgin
- Salt