WGS2003 - Culinary Masterclasses

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.