Surgital Chitarre on a bed of pea pods with shrimp waste bisque and eggplant peels
x4
Ingredients for 4 people
400 g Spaghetti alla chitarra
FOR THE PESTO:
500 g Pea pods
100 g Grated Parmesan cheese
50 g Pine nuts
50 ml EVO Oil
Salt and pepper to taste
FOR THE SHRIMP WASTE BISQUE:
500 g Red shrimp heads and shells
200 g Carrot scraps
100 g Leek scraps
100 ml EVO Oil
100 ml White wine
300 g Ripe tomatoes
60 g Potato starch
Salt and chili pepper to taste
FOR THE DECORATION:
100 g Eggplant peels
Procedure
In a saucepan, place the carrot, celery, leek, and tomato scraps, along with the shrimp waste, already cut into pieces. Add the EVO oil and sauté over moderate heat. As soon as everything is browned, deglaze with white wine, cover with water, season with salt and chili pepper, and cook for about an hour.
Once the liquid reduces to two-thirds, blend everything in a mixer. Strain to obtain a creamy sauce.
Meanwhile, boil the pea pods in salted water in a saucepan for about 30 minutes. Drain, cool in cold water, and place in a blender with the Parmesan, EVO oil, pine nuts, pepper, and an ice cube to cool the blender blades. Blend for about two minutes, then set the pesto aside.
Now cook the pasta in salted water for about 10 minutes, drain, and sauté in a pan with a bit of the shrimp waste bisque.
Plate with the pea pod pesto on the bottom, place a nest of spaghetti on top, and decorate with fried eggplant peels and pine nuts.
