Here is my professional process Shrimp Paccheri (Il Fumetto): I never waste flavor. I boiled the shrimp shells and heads over low heat to create a rich seafood stock (fumetto). The Base: Sautéed garlic, chili, and melted anchovies in extra virgin olive oil. The anchovies are the secret for that deep Mediterranean savoriness. The Sauce: Added fresh ‘del Piennolo’ cherry tomatoes. Once the flavors combined, I added the shrimp, seared them quickly, and deglazed with a splash of dry white wine. The Risottatura: I finished cooking the pasta in the pan for the last 5 minutes, adding the shrimp stock gradually. This creates a natural, velvety emulsion with the pasta starch. The Finish: Off the heat, a handful of fresh parsley and a final toss (spadellata) for the perfect shine. No cream needed when you have a good stock! More traditional secrets in the link on my profile bio. 🇮🇹
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Here is my professional process Shrimp Paccheri (Il Fumetto): I never waste flavor. I boiled the shrimp shells and heads over low heat to create a rich seafood stock (fumetto).
The Base: Sautéed garlic, chili, and melted anchovies in extra virgin olive oil. The anchovies are the secret for that deep Mediterranean savoriness.
The Sauce: Added fresh ‘del Piennolo’ cherry tomatoes. Once the flavors combined, I added the shrimp, seared them quickly, and deglazed with a splash of dry white wine.
The Risottatura: I finished cooking the pasta in the pan for the last 5 minutes, adding the shrimp stock gradually. This creates a natural, velvety emulsion with the pasta starch.
The Finish: Off the heat, a handful of fresh parsley and a final toss (spadellata) for the perfect shine.
No cream needed when you have a good stock! More traditional secrets in the link on my profile bio. 🇮🇹