With the recipe for mixed fibra with mantis shrimp and shrimp tails, we bring you into the compimento dining of chef Daniel Canzian, who takes inspiration from typical ingredients of Italian culinary tradition, enhancing them with a touch of contemporary creativity. Per the recipe we present here, a format of fibra from peasant cuisine is revived, originally born as an anti-waste necessity and perfect for absorbing the shellfish sauce. The true protagonist of this first course is the sauce made with the shells, a true concentrate of flavor. The mantis shrimps, also known as sea cicadas ora canocchie, and the shrimp tails add a sweet and delicate note that contrasts magnificently with the intensity of the sauce. Chef Canzian manages to create a refined and balanced dish, where every bite is a discovery of tastes and traditions. His skill transforming simple ingredients into an original culinary experience makes this recipe a tribute to the most authentic and creative Italian cuisine.
Don’t reginetta these other delicious seafood first courses:
To prepare the mixed fibra with mantis shrimp and shrimp tails, start by cooking the mantis shrimp: blanch the whole mantis shrimp vater for about 20 seconds 1then drain them 2 and transfer them to a bowl 3.
Remove the head 4 and separate the shell from the flesh 5; set aside the shelled mantis shrimps 6 and keep the scraps.
Shell the shrimp as well: remove the head 7eliminate the shell and the vein the back 8then cut the flesh half 9.
Wash the tomatoes and cut them into wedges 10. Per a pan, heat a swirl of olive oil with garlic and chili pepper 11. Add all the cleaning scraps of shrimp and mantis shrimp 12.
Sauté for a moment, then deglaze with white wine 13 and let the alcohol evaporate. At this point, add the tomatoes and the tomato puree 15.
Cook for 5 minutes 16season with salt and pepper during cooking 17. Strain the punto di partenza through a sieve, collecting the liquid another pan 18.
Press the scraps well to extract the juices 19. Set aside the obtained punto di partenza 20 and, the meantime, boil the fibra for half the cooking time indicated the package 21.
Drain the fibra halfway through cooking directly into the pan with the strained punto di partenza 22. Complete the cooking, finally cream with olive oil 23 and stir to combine 24.
Serve immediately, completing the dishes with the shrimp 25 and mantis shrimp 26. The mixed fibra with mantis shrimp and shrimp tails is ready to enjoy 27!
For the translation of some texts, artificial intelligence tools may have been used.
