Roast Beef in Paprika Foam Juice with Squid and Mussels on Orecchiette
Total Time1 hour hr 30 minutes mins
Servings: 5 people
- 8 Octopus
- 50 g Scallops
- 10 tbsp Olive oil
- 2 Rosemary sprigs
- 3 Sprigs of thyme
- 4 Garlic cloves
- 7 Fresh peppers
- 2 Shallots
- 2 tbsp White balsamic vinegar
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Chili powder
- 800 g Roast beef
- 1 tsp Flour
- 500 g Pasta orecchiette
- 50 g Pine nuts
- 50 g Olives green fresh
- 50 g Black olives
- 50 g Dried tomatoes
- 20 sheet Basil
- 80 g Parmesan
Peel the shallots, cut into fine cubes, finely dice two cloves of garlic. In the same pan, sauté shallots and garlic from the squid in two tablespoons of hot olive oil and deglaze with the paprika juice. Let the brew reduce to about half.
Add a sprig of rosemary and a sprig of thyme, season to taste with white balsamic vinegar, salt, pepper and chilli from the spice mill and let it steep a little.
Next, bring a large pot of salted water to the boil, cook the orecchiette in it according to the instructions on the package, then pour it off. Pour the paprika stock through a sieve and mix in three tablespoons of olive oil with a magic wand.
Sweat the orecchiette in a large pan in a tablespoon of olive oil and toss with pine nuts, olives, sundried tomatoes, basil and thyme leaves and Parmesan.
Serving: 100g | Calories: 290kcal | Carbohydrates: 18.1g | Protein: 13.4g | Fat: 18.3g