Italiano
The recipes of the cuisine of Campania.
Sfusato Amalfi is one of the top products of the production of the coast from Sorrento to terraces that comes up to Vietri. By clicking on the link in parentheses, you will find many useful to know more about this IGP throughout Campania (www.limonecostadamalfiigp.com). Used in this recipe, and that gives it that flaovour scent that only a land covered by the winds of the earth and exposed only to the sea can give to one of its fruits.
Ingredients for 4 people: 400g rice; 600g fresh shrimp, chopped parsley 50g, 50g shallots, white wine 50g (Falanghina del Vesuvio if possible), 4 egg yolks, 30g grated Parmesan cheese, juice and grated rind of 2 lemons, 50g butter, extra virgin olive oil, salt , sprig parsley
Making of recipe
Clean the shrimp heads and shells and eliminating black dorsal filament. Then prepare a fish stock by boiling the shells and heads previously eliminated, for a few minutes in the water. Meanwhile, in a large pot, saute the shallots, add the rice and toast a few minutes over low heat. Pour the white wine until it can evaporate. Add the fish broth made by cooking rice so little time. It will take 16 to 20 minutes. Separately, meanwhile, cut into small pieces and the shrimp and raw with a little ‘fish stock, set aside. In a bowl mix egg yolks, butter, juice, and lemon peel (do not even scratch the white part is bitter), chopped parsley and Parmesan cheese. When the rice is 3/4 of cooking, add the shrimp and cook. One minute from the final cooking, mix everything well with the emulsion of butter, egg yolks and lemon. Serve immediately, adorning with a few leaves of parsley if you like.
Recipe taken and modified from “Sweet family” by Salvatore De Riso
