Pasta Bavette with Zucchini Cream and Shrimp Tartar
by Chef Charis Liouvas
Ingredients:
For Pasta:
Flour - 500 g
Eggs - 5
Olive oil - 2 tbsp
Salt - 1 tsp
For Zucchini Cream:
Fresh onion - 1
Zucchini - 3
Pistachio - 5 g
Parsley (chopped) - 1/4 bunch
Fresh Mint Leaves - 6
Olive oil - 6 tbsp
Vegetable broth (liquid) - 5 tbsp
Salt
Pepper
For Shrimp Tartar:
Shrimp - 4
Lime (without skin) - 1
Olive oil
Salt
Pepper
Method of Preparation:
For Pasta:
Put all the ingredients in the mixer bucket and beat well with the hook until it becomes a nice elastic dough. Wrap the dough in a wrap and place in the fridge to rest for at least 1 hour. Then with the help of a special machine or a rolling pin and with the help of several extra flours, open a thin sheet. In order to shape our pasta we just need a sharp knife.
For Zucchini Cream:
Chop the onion, wash the zucchini and cut into cubes. Chop basil and mint. Fry the onion in the olive oil, then add the zucchini, pistachio and salt. Leave to simmer covered for about 10 minutes. Add the vegetable broth, basil and mint and simmer for another 10 minutes until they have absorbed the water. Taste with fresh pepper.
For Schrimp Tartar:
Chop shrimp and lemon zest, salt and pepper and add olive oil.
Boil the bavette in salted water. When cooked, strain them, mix with the sauce and serve on the top kenel of shrimp tartar.