the reading
Three traditions stacked in one bowl. The shrimp heads build a Marseille stock, the pasta finishes in that stock rather than in water — risotto method applied to linguine — and the ceviche lands cold on top of the hot plate.
ingredients
- ◆1 celery stalk
- ◆1 medium white onion
- ◆1 medium carrot
- ◆1 korean pepper
- ◆3 garlic cloves
- ◆handful of basil leaves
- ◆2 T tomato paste
- ◆200 g white shrimp
- ◆200 g pasta (linguini or fettuccine)
also called for in the method: olive oil, lime juice
directions
- 01small dice all vegetables and set aside
- 02peel shrimp, blanch the flesh for 1 minute
- 03saute all vegetables in olive oil with tomato paste, add garlic and shrimp head in when onion are semi translucent
- 04when onions are fully translucent, salt heavily to bring out moisture and flavour
- 05blend the mixture fine, then strain for shrimp mirepoix stock
- 06bring the stock to a simmer then add raw pasta
- 07cook for 15 minutes, add basil afterwards for freshness
- 08dice up cooked shrimp, marinate in lime juice for 10 minutes
- 09serve ceviche on top of pasta, garnish with leftover basil
folio · process plates
02 platesShot in the kitchen, as it went.
