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Fried Langoustine Involtini

Written by FDM

The Royal Mansour Marrakech boasts authentic Italian dishes through its Sesamo restaurant. In the kitchen, the multi-starred chef Massimiliano Alajmo will delight our taste buds with his gourmet recipes.

Ingredients for 4 persons)

Tagliolini

–  125 g of durum wheat semolina flour

–  1 whole egg

Langoustines

–  16 medium-sized langoustines

–  80 Tagliolini with fresh egg

–  1 pinch of salt

–  Extra virgin olive oil for frying

Lettuce sauce

–  1 l of water

–  100 g of lettuce

–  1 pinch of baking soda

–  4 g of mascarpone

–  1 pinch of chili

–  1 pinch of salt

–  1 dash of sugar

Preparation

Tagliolini: mix the egg with the flour and knead until a firm and elastic dough is obtained. Wrap it in transparent cling film and let stand in the refrigerator for at least 5 hours before laminating the Tagliolini.

Shell and clean the langoustines, reserve the antennae. Thread each langoustine tail on a bamboo stick. Salt lightly and wrap 5 tagliolini around each one. Fry the skewers in olive oil heated at 155 °C, turning them slightly, until golden brown color us obtained. Drain on absorbent paper, season with salt. Quickly fry the antennae and drain them.

Lettuce sauce: cook the lettuce in salted boiling water with the addition of baking soda. Drain well and mix the still hot lettuce with mascarpone, chili, salt, and sugar.

Dressage

Place the hot lettuce sauce on the bottom of the plate then arrange 4 fried involtini. Add fried scampi antennae and a touch of chilli powder on the edge of the plate.

Chef’s advice

It is important to respect the dough’s resting time in order to reduce the swelling of the tagliolini in the frying bath.

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