Europe 1 12:45 p.m., October 10, 2021
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes
Recipe :
20 black Crimean or plum tomatoes (small size)
30 g of tomato paste
Salt
Sugar
Pepper
Olive oil
For the sauce
:
7 prawns
2 shallots
½ fennel
3 cloves of garlic
1 round tomato
2 sprigs of basil
2 sprig of coriander
450 ml of water
Pastis
White wine
Butter
For the stuffing
:
¼ yellow zucchini
10 candied tomatoes (homemade, see unrolled)
1 piquillos
5 g candied ginger
6 basil leaves
6 tarragon leaves
Start with the shrimp-tomato sauce:
Shell the shrimp and keep them cool for the stuffing without throwing away the carcasses.
Color the carcasses and the shrimp heads in a casserole dish with a drizzle of oil.
Add 20 g of butter, chopped shallots and fennel.
Sweat for 2 minutes.
Add the peeled garlic cloves then the crushed tomato and 10 g of tomato paste.
Deglaze with white wine and let reduce.
Flame it all with pastis.
Pour in the water and bring to a boil.
Let cook gently for 45 minutes.
Pass the sauce through a Chinese (you can again reduce the sauce by half for a more full-bodied juice).
Reserve over low heat.
Meanwhile, confine the tomatoes in the oven: preheat your oven to 110 ° C.
Peel the black tomatoes and cut them in half by the middle of the peduncle.
Empty with a Parisian spoon.
Salt, pepper and spice them up.
Place them on a stainless steel plate and bake for 45 minutes.
Brush with oil after removing from the oven.
Take about ten petals of candied tomatoes for the stuffing.
Make the stuffing: Sauté the shrimps in a pan and flambé them with pastis.
Get rid of it.
Cut the zucchini into small cubes and pour into the pan.
Let sweat for 5 minutes over high heat.
Finely chop the cooked shrimp with the ten candied tomatoes and all the other stuffing ingredients.
Toss with the cooked zucchini and the remaining tomato paste.
Count 1 tsp.
teaspoon of stuffing per tomato and 3 stuffed tomatoes per person.
Arrange the stuffing in a candied petal, place another on top, delicately enclose the stuffing by expelling the air inside the ravioli.
Heat 10 min in the oven at 90 ° C.
Serve with the shrimp sauce and a drizzle of olive oil.
Glue the two sides by expelling the air.