Spaghetti with shrimp consomme and pickled tomatoes
6 servings
210 minutes
The braided cheese looks like spaghetti, but is essentially mozzarella, and when chef Giovanni Passerini saw this cheese in Moscow, the idea for the dish was born on its own.
1
Slightly thaw the shrimp and cut them in half or thirds. The main aroma is in the shrimp heads, and if they are completely thawed, nothing good will come of it.
- Frozen prawns (shrimp): 1 kg
2
Fry the shrimp in a tablespoon of olive oil. Add coarsely chopped carrot, onion, celery, and garlic cloves. Fry everything together until golden brown. Cool down and pour in three liters of cold water. If not cooled, the color of the consomme will be poor.
- Frozen prawns (shrimp): 1 kg
- Olive oil: 1.5 tablespoon
- Carrot: 1 piece
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 3 cloves
3
Cook for three hours on low heat. Remove from heat, add a bunch of cilantro (leave a couple of sprigs), thinly sliced ginger, lime zest, and its juice (leave a little), cover with a lid, and let steep for 15 minutes.
- Fresh cilantro (coriander): 1 bunch
- Ginger: 10 g
- Lime: 1 piece
4
Rinse the tomatoes (market or homemade) lightly, peel them, and chop them coarsely. Season with the remaining oil and lime juice.
- Salt-fermented tomatoes: 4 pieces
- Olive oil: 1.5 tablespoon
- Lime: 1 piece
5
Arrange on plates, add shredded cheese, finish with basil and cilantro leaves. Pour hot consomme over.
- String cheese braid (chechil): 300 g
- Basil: 3 stems
- Fresh cilantro (coriander): 1 bunch