TAGLIATELLE WITH SHRIMP AND RAMP PESTO

gotham

GOTHAM BAR & GRILL – Chef Alfred Portale

RAMP PESTO
10 ounces ramps
1/2 cup ice
1 cup olive oil
2 tablespoons heavy cream
Salt and pepper to taste

METHOD
Blanch the ramps in lightly salted water and then shock them in ice water. Transfer the cooked ramps to a blender and blend with half a cup of ice. Slowly add in the olive oil and heavy cream. Season with salt and pepper.

CHERRY TOMATOES AND SHRIMP
1 cup cherry tomatoes, blanched and peeled
12 pieces ruby red shrimp, peeled and blanched

SHRIMP STOCK
1/2 cup canola oil
Shrimp shells from peeled ruby reds
3 heads garlic
4 shallots
1/2 cup tomato paste
1 bottle white wine
2 quarts water

METHOD
In a small sauce pot, heat oil and caramelize shells until golden brown. Add in garlic and shallots until light in color. Add tomato paste and cook until lightly golden. Deglaze with wine and add in water. Bring to a simmer and cook for 45 minutes. Strain and set aside.

TAGLIATELLE
10 ounces fresh or dried tagliatelle
1 ounce butter
2 ounces extra-virgin olive oil

METHOD
Cook pasta in lightly salted water, until just tender. In a sauté pan, add in 4 ounces of shrimp stock. Bring to a simmer and mount with 3 ounces of ramp pesto. Toss in pasta, and reduce the sauce until it coats the pasta. Toss in cherry tomatoes and shrimp. Toss pasta to incorporate all ingredients. Mount with butter and olive oil. Top with toasted pine nuts.

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