Contagiados con la serie Master Chef, Con Sol nos pusimos a cocinar como verdaderos Master Chef. Compre la maquina para hacer pastas y Sol preparo una increible torta de mil hojas. Luego nos propusimos hacer Fettuccinis los que acompanamos con camarones. La receta es como sigue:
Ingredients (serve 4):
- 500g home made Fetuccini pasta (next slow food post will have details about how to produce your own prepared pasta).
- 1 tbs olive oil, plus extra to toss
- 4 cebollines.
- 850grs medium size prawns, peeled, deveined, tails intact
- 1dried red chilli flakes
- 4 tbs chopped fresh parsley
- Juice and zest of 1 large lemon
- 1 cup (250ml) white wine
- 100g unsalted butter, chilled, cut into small pieces
- 25 grs washed capers.
Method:
1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.
2. Place remaining oil and the cebollín in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with the remaining parsley.
arones aparece en la página de Master Chef.
Contagiados con la serie Master Chef, Con Sol nos pusimos a cocinar como verdaderos Master Chef. Compre la maquina para hacer pastas y Sol preparo una increible torta de mil hojas. Luego nos propusimos hacer Fettuccinis los que acompanamos con camarones. La receta es como sigue:
Ingredients (serve 4):
- 500g home made Fetuccini pasta (next slow food post will have details about how to produce your own prepared pasta).
- 1 tbs olive oil, plus extra to toss
- 4 cebollines.
- 850grs medium size prawns, peeled, deveined, tails intact
- 1dried red chilli flakes
- 4 tbs chopped fresh parsley
- Juice and zest of 1 large lemon
- 1 cup (250ml) white wine
- 100g unsalted butter, chilled, cut into small pieces
- 25 grs washed capers.
Method:
1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.
2. Place remaining oil and the cebollín in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with the remaining parsley.
arones aparece en la página de Master Chef.
Contagiados con la serie Master Chef, Con Sol nos pusimos a cocinar como verdaderos Master Chef. Compre la maquina para hacer pastas y Sol preparo una increible torta de mil hojas. Luego nos propusimos hacer Fettuccinis los que acompanamos con camarones. La receta es como sigue:
Ingredients (serve 4):
- 500g home made Fetuccini pasta (next slow food post will have details about how to produce your own prepared pasta).
- 500g home made Fetuccini pasta (next slow food post will have details about how to produce your own prepared pasta).
- 1 tbs olive oil, plus extra to toss
- 4 cebollines.
- 850grs medium size prawns, peeled, deveined, tails intact
- 1dried red chilli flakes
- 4 tbs chopped fresh parsley
- Juice and zest of 1 large lemon
- 1 cup (250ml) white wine
- 100g unsalted butter, chilled, cut into small pieces
- 25 grs washed capers.
Method:
1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.
2. Place remaining oil and the cebollín in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with the remaining parsley.
arones aparece en la página de Master Chef.
arones aparece en la página de Master Chef.
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