Cold pasta with seafood, complete dish for the summer
Ingredients for 5 people:
500g tricolor dough
500g large clean pink shrimp
300g scallops (only the white part)
300g thinly sliced squid (or whole mini squid)
200g pre-cooked mussels (half shell)
70g thinly sliced red onion in half moon (1 small onion)
400g cherry tomatoes
2 basil twigs (leaves only)
2 sprigs of fresh thyme (leaves)
100ml olive oil
40ml lemon juice
salt and pepper
zest of 1 lemon
Procedures to prepare it:
Place the sliced onion in a bowl with water and ice and leave for 30 minutes. Drain and reserve. Cut the tomatoes lengthwise and place on a baking sheet. Sprinkle with olive oil, salt, pepper and sprinkle with sugar (1/2 tablespoon). Place in the preheated oven for 15 minutes and reserve. Cook the pasta in plenty of salted water and a pinch of vinegar. Drain and leave in cold running water to stop cooking. Reserve.
In a very hot frying pan with a drizzle of olive oil fry the prawns, add salt while frying and reserve on the side. In the same very hot frying pan, quickly fry the scallops (add salt) in the oil (turn golden) and reserve. In the same very hot frying pan, quickly fry the squid (add salt), stirring constantly. Reserve. Heat the seafood in hot water (they are already pre-cooked). Reserve. Make the sauce by placing the lemon in a small bowl and adding the oil in a wire, beating with fouet. Put salt and pepper and thyme leaves. Reserve.
Place basil leaves, pasta, onion, roasted tomatoes and seafood under everything in a large bowl (do not add the broth that has formed). Sprinkle everything with the sauce already with the thyme leaves and stir everything to incorporate. Set the salt and pepper. Place on the serving plate, place the lemon zest on top and the mussels around the plate. The dish is served like this: cold pasta and mixed hot seafood.
TIRAMISSU, the recipe for special occasions
Ingredients for 20 people (removable bottom form of 31cm in diameter):
Ingredients for sponge cake:
8 eggs, 160g wheat flour
160gen sugar
1 tablespoon of oil, powdered sugar
Ingredients for mascarpone cream:
12 gems
230g sugar
70ml water
G 500g mascarpone cheese
800ml fresh cream
10 sheets of colorless gelatin in sheets
350ml strong normal coffee
150ml Marsala Dolci wine (or 100ml of Rum)
4 spoon of choc powder soup from the friar
Procedures to prepare it:
Make a sponge cake earlier with half of the above ingredients in a smaller form (23cm) to put on the edges. Reserve. Tiramissú sponge cake: beat the egg whites. When they are starting to get firm, put the sugar little by little and keep beating. Place the egg yolks gradually and the oil. Turn off the mixer and add the sifted flour, mixing gently. Place the dough in the form of 31cm diameter already greased and floured. Sprinkle with 1 tablespoon of sugar and bring to a preheated oven at 180C for 20 min or until the toothpick comes out clean. Allow the sponge cake to cool.
Cream: bring the sugar and water to a boil until the wire point. Place the egg yolks to beat in the mixer and put the syrup in wire on the egg yolks. Beat for 8 to 10 minutes. Moisturize the gelatin leaves in ice water, drain by squeezing with your hands and dissolve in 1/2 cup warm fresh cream. Place this cream and warm / cold gelatine in the yolks by beating. Beat to mix and reserve.Beat the fresh cream with mascarpone in another bowl until it is whipped. Gradually place the beaten egg yolks in the whipped cream and mascarpone. Stir well.
Mix coffee and drink and reserve. To assemble: Cut the cold sponge cake in half and place it on the bottom of the pan. Fill the corners with the sponge cake made earlier. Water well with the coffee mixture. Divide the cream into 2 and place the 1st. half on top of the sponge cake. Sprinkle with frying powder choc. Place another sponge cake, fill in the sides, sprinkle and mix the coffee and place the rest of the cream. Refrigerator or freezer and choc powder in the hr of serving. Pass a knife on the side of the form to serve.
I like all food that mentioned above .