Try preparing them and you’ll like them. They are ready in a few minutes and they are really tasty.
The recipe was given to me by chef Andrea. Tasting his dumplings on a cold weekend, we could almost hear the waves of the sea.
200 g flour
500 g milk
about 200 g unshelled shrimps
about 200 g natural salmon
extra virgin olive oil as required
Mix the eggs, the flour and the milk well and with this batter prepare 10 pancakes.
Cut the shrimps and salmon into small pieces, then put them into frying pan and fry them in the extra virgin olive oil.
Add a spoonful of béchamel sauce (if you like, you can prepare this yourself by bringing to the boil a litre of milk, 100 g of flour and 100 g of butter, with salt and pepper to taste).
Put the pancakes in a silicone cake mould (see photo) to make the shape of the dumpling, then fill them with mixture.
Fold in the edges to make a small dumplings shape, then place them on a baking tray covered in oven paper and bake them for about 10 minutes until them are golden.
Serve covered with the remaining béchamel.
As a final touch, our chef Andrea seasoned the béchamel with saffron and decorated the dumplings with a sprinkle of pink pepper.
English version by Maurizio de Santis
Special thanks to David Strong
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