Noodles with shrimp, zucchini, leek, dill, tomato
Instructions
Form with flour mixed with a fountain; break in half the eggs, then whisk them with a fork and mix a little at a time to form a ball.
Let it sit for 2 hours.
Pass the machine forming of strips and leave to dry spolverandole with cornmeal or semolina.
When dried are coil and cut to a thickness of one millimetre.
Open well the dough and form 60 nests \ 70 g.
sauce: clean the shrimp and remove the intestinal gut and cut them into pieces.
Blast in a pan the leeks with the butter and then add the zucchini, salt and pepper, cooking for 5 minutes.
In a saucepan, sauté langoustine tails with 50 g of butter.
Brown and add 20 cl white wine, salt and pepper; evaporate for a minute and add the vegetables prepared previously.
Cook the noodles in boiling water, then drain and pour into the pan with the sauce; Add Dill (to taste) and diced tomato.
Linked well with the remaining butter and serve.
Ingredients and dosing for 4 persons
- 200 g of shrimp
- 100 g of cut zucchini sticks
- 100 g of leeks, cut into sticks
- 100 g of diced tomatoes
- 250 g of butter
- Dill
- 20 cl of dry white wine
- Salt
- Pepper
- Broth
- For the noodles:
- 2 eggs
- 150 g of manitoba flour
- 50 g of semolina