Mini quiches with tomato and marinated shrimp
4 people
70 min
Medium difficulty
Wine pairing
Sauvignon Alto Adige DOC
Details
Wine pairing
Sauvignon Alto Adige DOC
The pairing is ideal because the wine’s freshness balances the sweet tendency of prawns and their unctuousness. Sauvignon also has good aromatic complexity that pairs well with the olfactory heritage of such a decisive recipe.
How to cook it
Pan 70 minutes
Pan 70 minutes
Watch the video recipe
The protagonist
Ingredients
- 1 pack of Arbi Argentinian Red Shrimps 400g
- 125g fresh mozzarella
- 3 large ripe tomatoes
- 250g flour 00
- 80g chilled butter
- 2 medium eggs
- 25ml fresh single cream
- 50g salted pistachios
- 50g lemon juice
- salt
- pepper
- extra virgin olive oil
- oregano to taste
Preparation
- Defrost the prawns according to the package instructions, peel and remove the black string from their backs (devein them). Dice them as for tartare and season in a bowl with oil, pepper, salt and lemon juice. Cover with cling film and allow to rest in the refrigerator. Prepare the savoury shortcrust pastry: in a food processor or stand mixer, add the flour, chilled butter cut into cubes, eggs and salt. Blend until crumbly. Remove from mixer and quickly work the mixture with your hands until smooth. Wrap in cling film and allow to rest for 30 minutes in refrigerator.
- Score the tomatoes, plunge them into boiling water for a couple of minutes to allow the skin to separate from the flesh, then peel, dice and drain them in a colander. Toss them in a bowl with salt, oil, and oregano.
- Cut the mozzarella into chunks and place in a blender with the cream, salt and extra virgin olive oil. Blend to a thick, frothy cream and refrigerate.
- Remove the shortcrust pastry from the refrigerator and use it to line the previously buttered ramekins. Preheat the conventional oven to 180°C (350°F) and bake for 20 minutes.
- Once baked, remove the pastry and allow to cool. Fill the mini flans with the tomato sauce, add the shrimp tartare in the centre, then use 2 tablespoons to create quenelles of mozzarella foam to place on top of the shrimp. Finish off with chopped pistachios.