Elegant in their simplicity, the tagliatelle with scampi cream I’m a first fish with a delicate flavour.
To prepare them, you must first create one bisque made of scampi heads and shells, water, parsley, carrots and tomato paste. It will take 15 minutes for the water to flavor and the vegetables to soften to the point of being easily blended. The bisque, that is a sort of fish soupwill then be filtered, in order to eliminate any remnants of the crustacean shell.
The tagliatelle, strictly cooked al dente, will then be creamed in the bisque which can be more or less thick at your discretion.
Despite the use of scampi rind for the preparation of the sauce, this dish is delicate on the palate, thanks to the presence of tomato and carrot which give it a sweet and creamy note.
Tagliatelle with scampi cream
To serve, the advice is to keep two whole (but cooked) scampi to use as a garnish. The chopped parsley will crown the dish, to give it a fresh and flavored touch.
Ingredients for the scampi bisque
1 sprig of parsley
10 g triple tomato paste
200 g egg noodles
Sale grosso q.b.
Parsley to taste
50 ml liquid fresh panna
1 clove garlic
Extra virgin olive oil to taste
Prepare the bisque by cleaning the carrot and slicing it. Collect it in a pot together with the heads and shells of the scampi. Chop the scampi flesh and keep aside.
Add the parsley, tomato paste and water to the pot. Cook for about 15 minutes until the carrot is soft.
Blend everything with the minipimer and then sift the mixture.
In a pan heat a round of oil. Add the garlic, scampi pulp and whole scampi and cook. Then add the filtered bisque and the cream and let it reduce.
Heat the water in a saucepan. When it boils, salt to taste and pour the noodles.
When the tagliatelle are cooked, drain them and pour them into the pan with the scampi cream. Sauté for a minute and serve with a little chopped parsley.