Caramel Macarons in Creamy Sauce
5 servings
80 minutes
Pasta-caramels in creamy sauce are a true culinary masterpiece born in the heart of Italian cuisine. Delicate small pasta resembling caramels is handmade from coarse flour and fresh eggs, with a filling of tender shrimp seasoned with light spices. The main decoration of the dish is a creamy sauce with broccoli and parmesan that gives it a velvety texture and rich flavor. This dish embodies the perfect balance of tenderness and depth, surprising with the harmony of marine and creamy tones. Served hot to let each bite melt in your mouth, leaving behind a rich aroma of cheese and freshness of broccoli. It is perfect for a festive dinner or romantic evening, awakening warm emotions and pleasure from Italian gastronomy in every taster.
1
First of all, you will need hard wheat flour and eggs in a ratio of 3 eggs to 300 grams of flour (for 3 people). Pile the flour in a large bowl. Make a small well in the center and crack the eggs into it. Mix and knead the dough. Roll the dough into thin sheets, cut into rectangles of 10 by 6 cm, and set aside.
- Wholemeal flour: 300 g
- Chicken egg: 3 pieces
2
Prepare the filling. Boil the shrimp. Chop in a blender and salt to taste. Spices are welcome, but don't overdo it! Now wrap the chopped shrimp in dough, coat in flour, and boil for about ten minutes.
- Peeled boiled shrimps: 300 g
- Wholemeal flour: 300 g
3
The highlight of this dish is the creamy sauce. Without it, the dish will be tasteless, so pay special attention to it. Blend the broccoli (uncooked) with 50 ml of cream.
- Broccoli cabbage: 200 g
- Cream 20%: 200 ml
4
Heat the pan and pour in the remaining cream. When it starts to boil, add the grated broccoli and grated Parmesan cheese. Stir the sauce — it should turn into a uniform green mass.
- Cream 20%: 200 ml
- Broccoli cabbage: 200 g
- Grated Parmesan cheese: 100 tablespoons
5
Serve hot and enjoy!