How to make the pasta stuffed with prawns with a cream of peppers by wrapping the shellfish in a sheet of durum wheat flour in order to form croissants to be boiled and then enjoyed in a stew.
Ingredients for 4 people
- 600 g of prawns
- 1 carrot
- 1 onion
- 1 celery stick
- 500 g of durum wheat flour
- 1/2 liter of water
- salt
For the sauce
- 3 red peppers
- 1 onion
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- 1 clove of garlic
- 3 tablespoons of extra virgin olive oil
- salt and chili pepper
How to prepare the pasta stuffed with shrimp on a pepper cream
Shell the prawns keeping the scraps aside.
In a saucepan put the heads and tails of the prawns, 1 carrot, 1 onion, 1 celery stick, then cover with the water and salt, simmer for about half an hour and finally pour the broth.
In another pan, heat half a liter of salted water and bring it to the temperature of 80 ° C, then pour 200 g of sifted flour in a single jet and cook until the mixture detaches from the sides of the pan.
Add the rest of the flour and knead the dough well, then let it cool and rest for about 1 hour.
With the appropriate machine, pull the dough to obtain a sheet.
Cut the puff pastry into 1 cm noodles and wrap them around the shrimp tails giving them the shape of the croissants.
In a pan with extra virgin olive oil, sauté garlic and chilli pepper, then add the finely chopped peppers and onion.
Cook for about a quarter of an hour, then blend everything and pass it through a fine sieve in order to obtain a homogeneous cream.
Boil the shrimp croissants in the previously prepared broth.
At this point, arrange the pepper sauce on the bottom of the plate, arrange the croissants on top and serve them on the table.
