How to make "shrimp tomato cream macaroni gratin" packed with shrimp flavor (dancyu) - Yahoo! News

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The sauce is made by adding tomato paste to the bechamel sauce, which has a rich flavor. Shrimp is fried and boiled down with white wine to condense the umami. Thick and thick pasta goes well with such a rich sauce, so I choose rigatoni here. I learned a delicious recipe using bechamel sauce from Kyoko Salvo, a popular cooking researcher. [See photo] How to make "Shrimp tomato cream macaroni gratin" packed with the umami of shrimp

■ How to make homemade bechamel sauce ■ How to make “Shrimp Tomato Cream Macaroni Gratin” I used pancetta to add richness, but bacon can be used instead. If you add peppers, it will taste a little Neapolitan. ◇Ingredients (For 3-4 people) Thick macaroni: 120g (such as rigatoni) Shrimp: 10 (headless, shelled) Pancetta: 35g Bell pepper: 2 Bechamel sauce: 600g Fresh cream: 3 tablespoons Tomato paste: 1 (18g) (6x concentrated pouch pack) Olive oil: 1 tsp White wine: 3 tbsp Salt: 1/5 tsp (coarse salt) Pepper: Appropriate amount Parmigiano cheese: 40g (grated) (1) Shrimp shells Remove the tail and insert a knife shallowly inside to remove the pith. Cut the pancetta into 5mm square x 2cm long sticks. Cut the bell peppers into 2 cm wide rings and remove the seeds. (2) Boil the macaroni Boil the macaroni in boiling water with an appropriate amount of salt (not listed) according to the instructions, and sprinkle with 1 teaspoon of olive oil (not listed). (3) Mix the sauce Put the bechamel sauce in a bowl, add fresh cream and mix, add tomato paste and mix. (4) Bake the shrimp Add olive oil to a frying pan and heat over medium heat. Add the shrimp and fry without moving for a while. Add white wine and evaporate the alcohol. Turn off the heat, add the pancetta, bell pepper, macaroni, salt and pepper, mix roughly, add 3 and mix well. (5) Finish Put 4 in a heat container, sprinkle with cheese, and bake in an oven at 220°C for 20 minutes until it looks delicious. ---------------――Teacher ``Kyoko Salvo, Chef'' Born as the eldest daughter of a long-established Japanese inn, she studied under her aunt, who was a chef, and then went to France to work at Le Cordon Bleu Paris. After studying at a cooking school such as the Ritz, he went to the "Hotel de Clion" kitchen. Worked in the main dining kitchen and patisserie of a 2-star restaurant at the time. After returning to Japan, became independent after working as an assistant to a cooking researcher. It has a good reputation for home cooking that incorporates French techniques. In addition to providing recipes for magazines and TV, he is energetically active in producing the original apron "NOTRE TABLIER", which he participated in from the development of dough as a cooking professional. --------------- Text: Kyoko Matsubara Photo: Taku Kimura *The content of this article was published in Shiki dancyu "Winter Kitchen"

Kyoko Matsubara