About Davide Giovanni Papa Expertise For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not.
Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of years..it`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:
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Question if it's at all possible to make shrimp flavored pasta. like pasta that's been made with shrimp that's actually a part/flavor of the pasta along with the flavor of the pasta itself. reason i ask is cause i know from just a min. ago having read and then from having tried it in the past that there's spinach pasta, so i was wondering about shrimp pasta since it seems like something that'd be really tasty. well so, when you get this reply as you're able if you can, and perhaps if you have any suggestions for how to go about making it with that particular flavor infused into the pasta please include. thanks, Manuel
Answer
Dear Manual,
Very very difficult recipe- So i will give you the guiding principle , but practice will make perfection-
Shrimp filled pasta is not a problem I.e; Ravioli, Agnoletti..etc...
Raw Shrimp, Good quality parmesan cheese, 1 egg, salt and pepper to taste , chopped parsely- Place is Blender do a quick Rough chop, take out, mix further by hand until a soft chunky type of mixture is apparent - Cut pasta circles , using a small spoon place mixture in the middle and fold pasta over- press edges down with fork end-
Boil in hot salted water for 3/4 minutes- strain pasta. add sauce-
BUT- Unlike squid pasta which uses the powerful Black ink to flavour the "black " pasta- Shrimp on its own lacks body to convert into a fine enough liquid- or to be ussed directly in the flour mix when making the pasta as a finely chopped addition-
You need to Lightly bring to boil whole shrimp/fish carcass- in water with 2 large stalks finely cut celery and leaves from the head-, 2 large onion cut in half , a bay leaves- Say a a few pound worth of WHOLE shrimp in 3 litres of water( 5/6 pints) Note: Throw in the left over fresh fish carcass with the shrimp as well after removing the fillets- ie; Sea Bass-(The bass bones are needed to make the final product)
20/25 mintues of boiling should do-and NO MORE- let "STOCK" rest for at least another 20 munutes then give the stock a very good Mix with a wooden spoon - breaking up the shrimp (head falls off the body) then srain the LOT in a very fine strainer- Collect the liquid place it in a clean pot with a lid on in- and on low heat , boil for at least 2 hours or even longer- This process is called "Reflux"
(clean de vein and shell the shrimp body for shrimp cocktail or adding to a few to the final sauce for decoration-)
Reflux: The drops of the stock is caught under the lid- as each drop falls it clashes with the up coming steam- each clash cause atomic particles to slowly intensifies the flavour of the applicable to the liquid-thus the longer the reflux the stonger the final flavour-
(There is plenty of science in cookery- many don't understand)
After slow refluxing- rest the liquid for 20 minutes- TAKE the LID off
and on MEDIUM heat allow he stock to evaporte and reduce- this is called a "Reduction"-
DO not add salt to taste until the final product nears-
Now allow 90 % of the reduction to evaporate-with lid OFF, to produce a king of Seafood/Shrimp CONCENTRATE-
Strain the concentrate in a fine cloth to ensure no fish bones are apparent- strained so a very clear liquid remains
Get a clean small jar and lid- pour the barely WARM concentrate into the jar, place the lid on it - and place in in the fridge overnight to fully cool
The next day you should have a fine (expensive) jelly concentrate of the shrmip/bass which is good for about two weeks when stored correctly-and can be used to flavour many other dishes-
Now taste the jelly it should have a very distinctive but nice savoury " shrimp/MARINE " flavour-
1 cup of hard flour, make a well, crack one small egg in the middle, add 1 table spoon of the jelly on the egg- using a fork mix the egg with the jelly adding a few spoons at a time of warm water-to produce a SLURRY.
Now bring in the flour from the side into the SLURRY until all combined - add a little water as needed if it's too dry-
Knead for a 4/5 minutes or until a firm shiny ball of dough eventuates-
Let Rest for ten minutes-
Using plenty of flour for dusting the bench- Take section of the dough- make a shape like a small cigar- roll out long ways..Sprinkling flour as you go so the pasta does no stick.
Gently roll up and cut the roll around half an inch-(Tagliatelle) with your finger unravel the pasta into a heap-
Boil for a few minutes take out of salted water with PASTA Fork, place in warmed serving bowl add sauce on TOP all at onece- that has butter in it( Made from Ie.fresh tomatoe, butter and the body of cleaned shrimp-leave tails )
(Classical Sauce recipe ; Look at past recipes when reading this reply)
Place Bowl on table , mix well at table - serve at table - 1 cup will make at least two good main course or 3/4 entree- Allow each person to add their own good cheese which is grated at the table as needed- make sure pleny of crusty bread is on the table to wipe up the sauce at the end-
Enjoy-
Kind Regards
Chef Davide
www.chefdavide.freeservers.com
