Barchette

SAVORY

Feb 8

Shrimp, Lobster Sauce, Calabrian Chile, Salsa Verde

Chef James Nardone of Elma | Philadelphia

INGREDIENTS

Barchette:
1 kilogram whole wheat flour
1 gram salt
Polenta

Lobster Stock:
2 lobster bodies
2 tablespoons neutral oil
1 piece fennel
½ stalk celery
3 shallots
12 cloves garlic
Sachets of aromatics of your choice (ex. thyme, lemon peel, and bay leaves)
Kosher salt
1 quart white wine
2 quarts chicken stock

Salsa Verde:
Curly parsley, washed, dried, and finely chopped
Minced garlic
1 lemon, zested
2 tablespoons chopped capers
Kosher salt
Extra virgin olive oil

Calabrian Chile Paste:
Calabrian chiles
Neutral oil

To Assemble and Serve:
Kosher salt
Neural oil
Medium shrimp, peeled and deveined, shells reserved
Sliced peppers
2 tablespoons butter
Cilantro
Maldon salt

METHOD

For the Barchette:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, and 460 grams water. Knead until dough comes together. Wrap dough and let rest 30 minutes. Knead dough again until smooth. Using a pasta sheeter, roll out dough until transparent. On a lightly floured work surface, cut dough into 2-inch by 2-inch squares. Fold each square into an “S” shape. Transfer to an airtight container and cover in dry polenta. Refrigerate.

For the Lobster Stock:
Heat oven to 375°F. Place lobsters on a sheet tray and roast 30 minutes, or until aromatic. Set aside. In a stock pot over medium flame, heat oil. Add vegetables and sauté until tender. Add sachet, roasted lobsters, and white wine. Season with salt. Continue to cook until the mixture has reduced by three-quarters. Add stock and reduce heat. Cook 1 hour, or until flavors have fully developed. Strain, transfer stock to an airtight container, and refrigerate.

For the Salsa Verde:
In a bowl, add parsley and garlic. Season with salt and let sit 5 minutes. Stir in remaining ingredients. Transfer to an airtight container and refrigerate.

For the Calabrian Chile Paste:
In a Vitamix blender, add chiles. With the blender on low speed, slowly stream in oil until mixture is fully emulsified. Transfer to an airtight container and reserve.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add Barchette and cook until just al dente. Strain and set aside. In a sauté pan over medium-high flame, heat oil. Add shrimp and sear on one side. Flip shrimp and add ½ cup Lobster Stock and 1 tablespoon Calabrian Chile Paste. Season with salt. Add cooked Barchette, peppers, and butter. Toss until Barchette are coated and the sauce has thickened. Transfer to a serving bowl. Top with dollops Salsa Verde. Garnish with cilantro and a sprinkle of salt.

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