Homemade pasta with crustacean bisque
The word "bisque" (French for "crab soup") comes either from the Bay of Biscay or from the preparation method "bis cuites" (twice cooked). "Bisque" refers to a thick cream sauce made from shellfish.
The Palazzo Tafuri Located in the Apulian town of Nardò, the hotel boasts centuries of history. Close to the baroque city of Lecce, the sea, and a nature reserve, this charming boutique hotel is an ideal base for an unforgettable Puglia vacation. The palazzo combines vintage furnishings with minimalism, exuding a warm, cozy atmosphere. The French owners are passionate about good wines, excellent food, and Italian hospitality.
And chef Antonio enchants guests with sophisticated interpretations of Italian classics.
Buon appetito!
Homemade pasta with crustacean bisque
pasta
Ingredients:
300 g durum wheat semolina (semola)
200 g flour
5 Eier ganze
Preparation:
Make dough: Put all ingredients into a food processor (planetary mixer) and mix until a smooth, homogeneous mixture is formed.
Forming pasta:
Use a pasta machine to make tagliolini.
Or roll it out with a rolling pin and cut it thinly with a knife.
Bisque
Ingredients:
500 g shells and heads of crustaceans (e.g. shrimp, crayfish, lobster) and prawns for garnish.
50 g of extra-virgin olive oil
100 g butter
50 c celery
50 g carrots
50 g of onion
Ice cubes to cover
Water to cover
Pot with 5 liter capacity
Preparation:
Fry: Fry the crustacean shells and heads thoroughly with oil and butter until well browned.
Cooking: Add ice cubes and water to cover everything. Then add the vegetables (celery, carrots, onion) without frying them for a lighter flavor.
Simmer: Simmer the mixture for about 1 hour.
Puree & strain: Then puree everything and pass it through a fine sieve (Chinois).
Garnish with shrimp at the end.
Buon appetito!
© Photos: Palazzo Tafuri, Rocco-Casaluci
About the enchanting beauty of Apulia and Palazzo Tafuri
Jaseph
Dear Good Travel Editors,
Thank you so much for the inspiring recipe for homemade pasta with shellfish bisque! Just reading your thoughtful instructions, I could practically smell the delicate aroma of seafood. I especially love the combination of fresh pasta and an aromatic bisque, and I'm really keen to try it myself soon.
Your posts bring together so much enjoyment and wanderlust – I’m looking forward to discovering many more of your ideas.
Kind regards
Jaseph