Bottoni with red shrimps with mushroom reduction, sesame, and katsuobushi
A simple recipe with a balanced taste, ideal not only for seafood dishes but for general dining as well.
x4
Ingredients for 4 people
12 Bottoni with red shrimps – Divine Creazioni®
1 Celery stalk
1 Shallot
1 Medium potato
1 Carrot
5 g Dried porcini mushrooms
50 g Champignon mushrooms
50 g Oyster mushrooms
Water, salt to taste
Extra virgin olive oil to taste
20 g Shiitake mushrooms
1 Tablespoon sesame oil
1 Tablespoon sesame seeds
Katsuobushi to taste
Procedure
For the mushroom reduction:Place the cleaned and washed vegetables and mushrooms in a saucepan, reserving a few shiitake mushrooms for garnish. Add water, a small amount of salt and cook over low heat, skimming off impurities that form on the surface, as you would for a broth. Once finished, strain the broth through a fine sieve and keep warm
Cook the Bottoni with red shrimps in salted boiling water. Once cooked, drain and toss in a pan with a little EVO oil and some cooking water.
To serve: Arrange the pasta in warm bowls, glaze with sesame oil and sprinkle with sesame seeds. Garnish with a few shiitake mushrooms lightly sautéed in a pan, then add the katsuobushi. Serve and pour the mushroom reduction at the table so the fish flakes move with the heat.
