Rigatoni with seppia, shrimp, peas and pecorino fonduta
You can aces up Forbes Travel Guide Four-Star Marea’s aperitive Italian seafood book from the New York City restaurant at the abject of Central Park. But aggressive home cooks — or those acquisitive to change up their commons — can accomplish the newest pasta bowl on its takeout menu: rigatoni with seppia, shrimp, peas and pecorino fonduta.
“This bowl is a archetypal in the Marea repertoire, as able-bodied as a above fan favorite,” says Lauren DeSteno, the accumulated controlling chef of Altamarea Group, whose abiding of restaurants includes Marea, Ai Fiori and Vaucluse. “With bounce boring aggravating to blow through, peas accept become accessible and they are a acceptable pop of blush and acidity in this dish.”
“This bowl is absolutely unconventional; the aggregate of mollusk and cheese is not accepted — alike advised anathema by some — but it works abundantly able-bodied together,” DeSteno says. “The cuttlefish [which tastes like squid] and shrimp both accept a bit of acidity on their own, but are complemented by the earthy-sweetness of the garlic and the peas.
“This all gets counterbalanced by a bit of dry white wine and again brought calm by the fonduta,” she says. “We use both pecorino and Parmigiano in the sauce, giving the bowl a bit of chaw and the inherent umami that brings it all together.”
Read on for Marea’s rigatoni recipe.
Serves 6 as an appetizer or 4 as a capital course
1 cup abundant cream
1/3 cup cautiously grated Parmigiano-Reggiano
1/3 cup additional 1/4 cup cautiously grated pecorino Romano
1 batter rigatoni
1 batter bankrupt cuttlefish or squid, average diced
1 batter ample shrimp, peeled, deveined and average diced
1 cup peas
1/4 cup added abstinent olive oil, additional added for finishing
1 garlic clove, agilely sliced
Red pepper flakes
1/4 cup dry white wine
1 tablespoon agilely burst beginning flat-leaf parsley leaves
Juice of 1 lemon, or to taste
To accomplish the fonduta:
To accomplish the pasta:
Marea’s dining room
Heat a ample abundant pot over average heat. Cascade in the olive oil and tip and angle the pot to covering it, heating the oil until it is ablaze and about smoking. Add the garlic and cook, active with a board beanery until ashen but not browned, about 2 minutes. Activity in the red pepper flakes and baker for 30 seconds. Activity in the diced shrimp and cuttlefish (or squid) and cook, until the shrimp is opaque, about 2 minutes.
When the pasta is done, use a heatproof aqueous barometer cup to beat out and assets about 1 cup of the affable aqueous and cesspool the pasta.
Pour in the wine and use the board beanery to alleviate any aged $.25 adapted assimilate the basal of the pot. Baker until the pan is about dry, about 4 minutes, again cascade in about 1/3 cup of the pasta baptize and accompany it to a simmer. Add the fonduta and activity until incorporated.
Peas inject some blush and bounce flavor; bung in 1 cup of adapted blooming peas back you put the adapted pasta into the booze pot. The pasta baptize is a abstruse weapon in this bowl — the starch in it will advice the booze emulsify and covering the rigatoni.
Add the adapted pasta to the pot, forth with the actual 1/4 cup pecorino and parsley, and bung well. The booze should be clammy but not soupy. If it is too dry, acclimatize the bendability with a little of the aloof pasta liquid; if it is too wet, abide to baker and bung until thickened. Season to aftertaste with alkali and auto abstract and accomplishment with a dribble of olive oil.
Divide the pasta amid plates or advanced bank bowls and serve at once.
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Recipes Pasta And Prawns – Recipes Pasta And Prawns
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