AGO.SET 2014
XIII
AT PAGE 34
The simplicity of
the shrimp
Using all the parts of a food
can turn into a complete dining
experience and able to enhance
your meal. Let’s try to do it with
the most well-known crustacean
Gregori Nalon,
A shrimp is a shrimp. Often we serve
it already deprived of the carapace
in succulent preparations. But what
happens to the head and the same shell?
They simply get thrown away.
But we never tried to look at it more
carefully? How is this done crustacean?
In its simplicity, it has a tail with the
pulp inside and outside the carapace,
carapace with his head outside and
inside contains a “liquid”, sweet, tasty,
very good. So we begin to crush the
head to get this “liquid”, which once
filtered, mix it with oil, or dilute the
broth with shellfish, or we use natural
flavor to sauces, risottos etc.. With their
heads crushed and the shell of the tail,
however, we can make a broth base for
soups, creams, and sauces. The polp
that remains, then, can be cooked by
steaming, passed in skillet, braised,
stewed, fried, and grilled. In short,
there are no limits, both on the type
of cooking that the use of condiments.
Obviously, I assume that the prawns are
fresh and quality
To test the above, here is a very simple
recipe, but it offers really interesting
colors and flavors as a whole: a dish
that gives joy, a sense of freshness,
lightness, very recommended for
summer evenings. I thought of an ideal
preparation for all. The practitioner
may well find that you can get results
by elegant flavors without abusing
improperly bases ready, prepared
sauces that flatten the flavors, cover the
sweetness, softness and fragrance of
the crustacean and create a uniformity
of tastes that can not be distinguished
from restaurant a restaurant.
Red shrimp with saffron Belgian endive.
INGREDIENTS FOR 4 PEOPLE
20 Sicilian red prawns, 100g extra
virgin olive oil, 1 large Belgian endive,
1 sachet of saffron, 5 g sea salt, white
pepper 1 g, 5 g parsley, lemon zest 5 g
natural.
PROCESS FOR THE PREPARATION:
- Shell the shrimp heads by dividing
the carapace.
- Crush the heads of the shrimp and
cut it in, then emulsify with a little oil,
salt and pepper.
- With the shells and heads crushed
to form a light broth that there remains
too much to boil, filter out.
- Cook the prawns or steam delicate
broth thus obtained.
- Take 50g of shrimp broth obtained
previously, dilute the saffron, vacuum
packed with Belgian endive and lemon
zest and cook with steam at 96 ° C for
about 15 minutes.
PRESENTATION
- Place the center of the plate the
emulsion obtained from the heads,
Belgian endive and terminate above the
shrimps, drizzle with extra virgin olive
oil and serve
RECOMMENDED: Celiacs, Diabetics,
Mediterranean Diet, Lactose Intolerant,
yeast intolerant, egg intolerant, for kids,
for Sportsmen.
RECOMMENDED BEVERAGE: White
Beer, Beer raw, white wine.
TECHNIQUES USED: Blast, Steam
Oven, Combi Oven / Trivalent,
Minipinner Vacuum, Steam.
AT PAGE 38
Tablecloths or
disposable?
The decor of the restaurant is a
key component to set the tone
aesthetic to the room of the
restaurant. And if tablecloth
and napkin fabric still enjoy
the charm, the disposable is
making great strides thanks to
technological innovation
By Piero Cinti
Tablecloth fabric or paper: what is the
cheapest? A controversy difficult to
resolve, at least as the chicken and the
egg, which has dragged on since the
throwaway culture and technological
progress have made the performance
“paper” attractive for a larger share
of the restoration. This time the
stone in the pond threw Luciano
Miotto, President of Expodetergo
International, the international
exhibition of equipment and services
for the laundry that, citing estimates
of Environment Italy, highlighted the
major ecological fabric than paper:
from the data, table linen fabric saves
80% of non-renewable resources, 60%
of non-renewable energy resources,
60% water, 55% of emissions of
greenhouse gases and 75% of waste
produced.
WHAT A DIFFERENCE? “Progress
is not just because of the technical
innovation and the growing
effectiveness of the services, but also
by a greater awareness of choices and
efficient money-saving says Miotto -
for example, a year of washing cloth
tablecloths produces only a tenth of
the carbon dioxide emitted during
recycling of table linen of paper used
in the same period of time. For this
reason, as an association we promote a
culture of environmental sustainability
at every stage of the process, but also
in all the sectors we work with. We
are an industry for more than 4 billion
euros in revenue, but interact with
many important sectors in which our
activities can provide efficiency and
cost savings.”
For this reason, together with
Assofornitori International,
Expodetergo, an association that
brings together the leading companies
in the industry, has created the
campaign “See the difference?” Aimed
at promoting the use of fabric than
