Ingredients for 4 people
For the blue crab sauce
1 kg of blue crabs
1 garlic clove
1 shallot
1 dl of Cognac or Brandy
500 g of cherry tomatoes
Chili pepper to taste
Extra virgin olive oil to taste
For the vegetable straw
1 small carrot
1 zucchini
1 celery stalk
1 small red bell pepper
1 small yellow bell pepper
Extra virgin olive oil to taste
For the confit ginger
50 g of fresh ginger
500 g of water
400 g of granulated sugar
For the Busiate
400 g of D24 Busiate Laboratorio Tortellini
Salt to taste
Freshly chopped chervil, dill, tarragon
Procedure
For the blue crab sauce: chop the garlic and shallot, add the chili pepper, and lightly sauté in a pan with a little extra virgin olive oil. Add the cleaned and halved blue crabs, cover with a lid, and cook over low heat for a few minutes. Then add the Cognac, let it evaporate, add the cherry tomatoes, cover again, and cook for another 10 minutes. Remove the crabs, open them, and separate the meat from the shell; in the meantime, reduce the tomato sauce.
For the vegetable straw: clean the vegetables and cut them into fine julienne strips. Pour a little extra virgin olive oil into a pan, add the vegetables, and cook them lightly without letting them brown. Set aside.
For the olive powder: let the olives dry in the oven for 7-8 hours at 80°C. Once the olives are dry, blend them using a cutter.
For the confit ginger: slice the ginger thinly and immerse the slices in a water and sugar syrup for several hours. Drain them and dry them in the oven at a low temperature after spreading them out on an appropriate sheet of paper.
After cooking the D24 – Busiate in boiling water, drain and dress with the sauce, adding the crab meat and fresh herbs. Divide the pasta among individual warm plates, finishing with the confit ginger and vegetable straw.
Suggestions
Bronze extrusion and the use of selected and high-quality durum wheat semolina allow the D24 – Busiate to be cooked directly in the sauce by adding water or fish stock to cover the pasta, taking care to stir often. The preparation will be much tastier. The Blue Crab, native to the Atlantic coasts of the American continent, is now a very common crustacean in our seas. It has delicate and very tasty meat, appreciated and present in many restaurant dishes.
