breakfast
22% cream
Orecchiette with crab
For the final sauce
Shallots
20 g
Garlic
1 clove
Tomatoes in their own juice
50 ml
White wine
20 ml
Boiled crab claws
100 g
Parsley
20 g
Parmesan cheese
20 g
Ready-made bisque
100 g
For the pasta
Warm water
200 ml
Semola rimacinata
400 g
Salt
to taste
Method of preparation
- Dough for orecchiette: knead all ingredients together.
- Let rest for 15–20 minutes.
- Shape the pasta.
- Assembly: boil the pasta for 6–8 minutes.
- Toss with the sauce.
- Add the crab and Parmesan cheese.
- Final sauce: sauté the shallots and garlic.
- Add the tomatoes and parsley.
- Pour in the cream and bisque.
- Add the wine.
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