Agnolotti Di Gamberi E Mais Con Salsa ..

Provided by Alessandro Giuntoli, Osteria del Circo, New York

Adapted by StarChefs.com

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Agnolotti Di Gamberi E Mais Con Salsa Di Caviolfiore(Agnolotti Or Half Moon-Shaped Pasta Filled With Prawns And Corn With A Cauliflower Sauce)

Prep: 15 mins
Cook: 25 mins
Ready in:

Serves:

Ingredients

For the pasta
pound One-half durum flour
2 whole eggs
1 egg yolk for wash
Knead everything (except the egg yolk) together. Roll the pasta and cut into circles 2 inches round.
For the filling
6 ounce cleaned prawns or shrimp
2 slices white bread, soaked in heavy cream
1 ounce whole kernel cooked corn
Salt and pepper and cut chives to taste For the sauce
pound One-half cauliflower separated into flowerets
3 tablespoon extra virgin olive oil
Salt and pepper and nutmeg to taste
For the garnish
Julienned tomato strips
Fresh parsley

Cooking Instructions

PREPARATION

Puree the prawns or shrimp in a blender. Season, and add the bread. Blend for a few more seconds. Transfer the filling or farce to a bowl and add the corn kernels, chopped chives and season to taste. Rest the filling in the refrigerator for 20 minutes.

Using a spoon, place a "ball" of the shrimp mixture in the middle of each of the pasta circles. Wet the outside edges of the pasta circles with a egg yolk wash and fold the pasta in half moon or crescent shapes.

Boil the cauliflower in unsalted water. Reserve the water. Drain and puree in a blender. Add some of the cooking liquid to get the right consistency, season and emulsify with the oil.

Cook the agnolotti in salted boiling water and saute in a pan with some of the warm sauce. Place in a serving bowl and cover with the rest of the sauce. Garnish with julienned tomato strips and fresh parsley.