Wow this sounds fabulous!!! Thank you so much for sharing this recipe Luca!
Thank you Cookie, this is a photo I found that is almost identical to our little "Duke", he is the cutest puppy EVER!!! But then I am partial and so in love:)
cookie wrote:
cookie wrote:I LOVE JUST PUMPLKIN PIE WITH WHIPPED CREAM~~ IT'S THE BEST!! :p
CATHY, YOUR NEW DOG IS SO CUTE!! CONGRADULATIONS! Cookie
CATHY, YOUR NEW DOG IS SO CUTE!! CONGRADULATIONS! Cookie Ciao Luca,
Thank you for the recipe, I'm going to try it, but you really must elaborate on the part where I am to cook the "heads and skins of the shrimp"
That is completely new to me. I understand what you are saying to do, but what is the purpose of it, flavor? I've never used the heads for anything put compost material:)
Thank you for the recipe, I'm going to try it, but you really must elaborate on the part where I am to cook the "heads and skins of the shrimp"
That is completely new to me. I understand what you are saying to do, but what is the purpose of it, flavor? I've never used the heads for anything put compost material:)Hi Julie,
i'm sorry that so far you wasted so much shrimp's taste:)
It is a technique valid for almost any fish or shellfish, the part you eat is delicious, but normally it requires a very small cooking time and it doesn't release flavour to your sauce or in our case soup. While the parts you normally put in the compost (you can still do it after) are able to provide a lot of taste to your sauce.
Hence you can often proceed in a two way cooking, on one side you cook the part you are going to eat in the way it preserves at best is taste (very short cooking time and not too much of anything else), on the other hand you can extract all the flavour from the leftover, either making a pure broth with heads or spines and some vegetables (typically carrots, onion and celery) if you need a soft taste add on, or in the way i described you if you want a more vigorous shot)
Anyway nothing is better to prove me than try it and let me know!
Luca
i'm sorry that so far you wasted so much shrimp's taste:)
It is a technique valid for almost any fish or shellfish, the part you eat is delicious, but normally it requires a very small cooking time and it doesn't release flavour to your sauce or in our case soup. While the parts you normally put in the compost (you can still do it after
) are able to provide a lot of taste to your sauce.Hence you can often proceed in a two way cooking, on one side you cook the part you are going to eat in the way it preserves at best is taste (very short cooking time and not too much of anything else), on the other hand you can extract all the flavour from the leftover, either making a pure broth with heads or spines and some vegetables (typically carrots, onion and celery) if you need a soft taste add on, or in the way i described you if you want a more vigorous shot)
Anyway nothing is better to prove me than try it and let me know!
Luca