I love mantis shrimp, even though they are a bit laborious to clean. In winter, when they are at their peak in fishing, you can make a very tasty broth for passatelli pasta. A delight!
Mantis shrimp passatelli
- Preparation time: 40 minutes
- Ingredients for 4 servings
- Difficulty: Average difficult recipe
- Ingredients
- For the passatelli:
- 100 g of breadcrumbs
- 2 small eggs
- 100 g of grated parmesan to taste
- Nutmeg to taste
- Salt and pepper to taste
- Grated zest of ½ lemon
- For the mantis shrimp broth:
- 10 mantis shrimps
- 1 carrot
- 1 celery stalk
- 1 bunch of parsley
- ½ onion
- ½ teaspoon tomato paste
- Lemon juice to taste
- Instructions
- Prepare the passatelli: collect the breadcrumbs, eggs, parmesan, salt, pepper and nutmeg in a bowl. Work everything with your hands until you obtain a dough that is not too soft, compact and quite elastic. Cover it with clingfilm and leave it in the fridge.
- Prepare the broth. Cut the shell of the mantis shrimp lengthwise with scissors.
- In a pan with oil, brown the mantis shrimp until they become pink, add the tomato paste and then the chopped vegetables. Add the iced water and parsley and cook over low heat for about thirty minutes. Filter the broth and clean the mantis shrimp, keeping the pulp aside.
- Take a large piece of the dough and press through the passatelli iron. As the passatelli come out of the press you will have to use a knife to remove them.
- Drop the passatelli in the broth and cook for about few minutes (3 to 4 min). Add the shellfish pulp and a squeeze of lemon.
- Add salt if necessary and serve them hot.
Tips to ensure the success of the dish:
- The passatelli dough should be made at least the night before and left to rest in the fridge covered.
- The broth must simmer slightly otherwise it could break the passatelli.
