Magna Carta recipes

O τελευταίος τροχός της θαλάσσης

Category: Main course

Preparation time: 20 minutes & execution time: 15 minutes

Ingredients for 4 portions:

  1. 250 gr. Peeled shrimps
  2. 100 gr. Smoked eel
  3. 1 package of Ruote
  4. 150 gr. Pecorino cream
  5. 100 ml. Fish broth
  6. 60 gr. Bisque
  7. 400 ml. Water
  8. 10 gr. Tuna roe powder
  9. 3 gr. Xanthan gum
  10. 15 gr. Black pepper Lampong
  11. Caper crispy leaves
  12. Crumble Soya – Wasabi
  13. Olive oil


  1. In boiling salted water add the Ruote and cook for 6-8 minutes.
  2. Strain the pasta, add salt and a little olive oil.
  3. Sauté the shrimps in a wide pan with a little olive oil in a medium heat. Before that, salt and pepper the shrimps.
  4. Remove the shrimps from the pan as soon as they are ready and add the Pecorino cream, the fish broth and start boiling them.
  5. Once the sauce is ready, add the black pepper Lampong and check the salt.
  6. In a saucepan add the bisque and water. Let them boil until it “comes down” to half of the original quantity.
  7. Then add the xanthan gum and blend them with a hand blender in order to create a bisque cream.
  8. Cut the smoked Eel into strips after we have “burned” it with a blowtorch.
  9. Serve the sauce on the plate.
  10. Then place the pasta, the shrimps, the smoked eel, the crispy capers, the crumble soya – wasabi, the bisque cream and the tuna roe powder.

Special credits to Dipnoceramics & CONCEPT companies for their kind contribution of the equipment.

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