Orzo Pasta With Argentine Shrimp, Dry Salami And Saffron
- For the shrimp stock We peel the shrimps, leaving only the tail on. We keep heads and shells for the stock. In a skillet, we warm olive oil and sauté the shrimp heads and shells along with the remainders of the chopped vegetables (onion, finocchio and garlic). We finish with the wine. We add the water, vegetable stock cube and saffron and bring to the boil. We remove the foam, lower the heat, simmer for 10 minutes and strain.
- For the orzo pasta In a skillet, we heat the olive oil and butter and sauté the orzo with the onion, finocchio and the salami, until translucent; we pour over the wine. Next, we add the stock on regular intervals until absorbed. Once the orzo softens, we add the parmesan, butter, chive, lime zest and seasoning.
- For the shrimps In another skillet, we warm olive oil and sauté the shrimps for a minute; then, we pour over a spoonful of the stock and season to taste.
THE FRESHNESS OF THE SEA ON YOUR PLATE
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THINK TODAY OF A NICE DISH FOR TOMORROW
Tasty, healthy dishes that keep the freshness of the sea intact
DINNER FOR TWO
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