Thanks to @lucele_foodandwine
For the dough:
- 150 g of 00 flour
- 150 g of semolina plus extra for dusting
- 3 eggs
- 1 teaspoon extra virgin olive oil (optional)
- water as needed only
- 1 pinch of salt
For the filling:
- 350 g of shelled Mazara red prawns (gross weight 800 g)
- 1 shallot
- 1 clove of garlic
- ¼ glass of dry white wine
- chopped parsley to taste
- 3-4 slices of crustless bread
- extra virgin olive oil
- salt, pepper to taste
For the shrimp bisque:
- the heads and shells of shrimp
- 1 carrot, 1 onion, 1 celery
- 1 tablespoon tomato paste
- ½ l of hot water
- 100 ml of dry white wine
- thyme, parsley, bay leaves
- 1 peeled garlic clove
- cinnamon, paprika
- 15 g of butter
- 2 tablespoons extra virgin olive oil
- salt, pepper
