Today we introduce you to the first part (out of three) of the recipe of “Tortello di Gambero’’:
500g of heads of Gambero Rosso (Carabinero)
150g of olive oil
Heat the olive oil in a saucepan at a temperature of 145 °. Now add the carabinero’s heads and blanch each side for about twenty seconds.
Leave the heads in the oil for some minutes.
Then place the heads in a bag and vacuum them.
Leave them in infusion at 0-3 ° C for 22 minutes.
Open the vacuum bag and grind the mixture into an extractor (GreenStar).
Pass the mixture first through a normal sieve and then through a fine sieve (100 micron SuperBag).
It’s essential that the product is always processed at a temperature of 0-3 ° C.
* Extra Passage (difficult at home):
Place 200g of carabinero’s heads, toast them in the oven at 180 ° C (about 15 minutes, depending on the type of oven) and after that cool them to 0-3 ° C .
Now chop the Carabiner’s heads in a cutter and then insert them with 300 ml of water in a distiller (Rotavapor). This process will create a distillation of carabinero’s heads.
Add the mixture to the distilled heads.
This is enough for this week, we invite you to follow us for the second part of the recipe and taste YOUR homemade ‘’Tortello di gambero’’.