Surgital Spaghetti alla Chitarra on a Bed of Pea Pods with Shrimp Shells Bisque and Eggplant Skins
x4
Ingredients for 4 people
400 g Spaghetti alla Chitarra
For the pesto:
500 g Pea Pods
100 g Grated Parmesan
50 g Pine Nuts
50 ml Extra Virgin Olive Oil
Salt and Pepper to Taste
For the Shrimp Shells Bisque:
500 g Red Shrimp Heads and Shells
200 g Carrot Scraps
100 g Leek Leaf Scraps
100 ml Extra Virgin Olive Oil
100 ml White Wine
300 g Ripe Tomatoes
60 g Potato Starch
Salt and Chili Pepper to Taste
For Decoration:
100 g Eggplant Skins
Procedure
In a pan, add the carrot scraps, celery, leek leaves, tomatoes, and shrimp shells, all cut into pieces. Add the extra virgin olive oil and sauté over medium heat. Once everything is browned, deglaze with white wine, cover with water, season with salt and chili pepper, and cook for about an hour.
When the liquid reduces by two-thirds, blend the mixture, strain it, and obtain a creamy sauce.
Separately, boil the pea pods in salted water for about 30 minutes. Drain, cool in cold water, and place in a blender with Parmesan, extra virgin olive oil, pine nuts, pepper, and an ice cube to cool the blender blade.
Blend for about two minutes, and set the pesto aside.
Cook the pasta in salted water for about 10 minutes, drain, and sauté in a pan with some of the shrimp cream.
Plate with the pea pesto on the bottom, place a nest of spaghetti on top, and garnish with fried eggplant skins and pine nuts.
