World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Stefania Moroni |
Altro-Luogo Aimo e Nadia, Milan, Italy |
Pasta with Shrimps, Fish and Light Pesto Sauce |
![]() |
Serves 4 | |
Ingredients | ||
15g 5g ½ 15ml |
Pesto
sauce : fresh basil pine nuts small garlic clove extra virgin olive oil sea salt, to taste |
|
350g 200g 200g ½ ½ ½ 30ml 8 30ml |
Seafood
pasta : curly semolina pasta, cooked prawns, shelled and cleaned langoustines, shelled and cleaned medium onion, chopped medium carrot, chopped celery rib, chopped extra virgin olive oil cherry tomatoes, seeded and quartered fish stock salt and pepper, to taste |
|
8g |
Garnish
: Italian parsley, chopped |
|
Method
For the pesto sauce: Gently wash and dry the basil leaves. Then blend all ingredients and store chilled until needed. For the seafood pasta: In a hot pan, sweat the chopped onions, carrots and celery in the olive oil. Then add the prawns, langoustines and cherry tomatoes. Add the cooked pasta, and finish with fish stock and pesto sauce. Serving Transfer the pasta to a hot plate and garnish with parsley and a few drops of pesto sauce. |