Shrimp cavatelli with tomato concasse braised fennel and clam nage
2c ap flour
8 ea egg yolks
1 ea egg
2 t olive oil
1 T salt
1 T milk
Combine all ingredients in a mixer with the hook attachment and kneed for 15 minutes
Remove dough from mixing bowl and refrigerate for 1 hour
Divide dough into 10 pieces; roll dough into thin ropes about 1/2 inch in diameter. Cut the pasta into 1 1/2 inch pieces and using you 2 thumbs roll the dough towards you gently applying pressure as it rolls off of you thumbs to create a flat edge. Using the palm of your hand roll the dough gently to roll it back into a twisted cylinder with a hollow center. This will take practice. The shape of the pasta is important to this dish, with its thin sauce the groove in the pasta is used to help keep the sauce on the noodles.
Gently cook the pasta in salted water for 3 minutes until tender.
Shock the pasta in an ice water bath and reserve.
1ea Medium leek
1 ea celery stalk
2 ea shallots
1/4 c butter
1c dry vermouth
1c white wine
5 # little neck clams
10 ea peppercorns
1 ea bay leaf
1 qt water
In a sauce pot with a lid sweat leeks, celery and shallots in butter covered until tender and all of the liquid is released from the vegetables. Add the vermouth and white wine and reduce by half. Add the clam and cook until the clams open up. Remove the clam as they pop open. Remove the meat from the shells and return the clam to the pot. Add parsley, peppercorns, bay leaves and water. Cook on low until liquid is reduced by half. Strain the liquid and reserve the clam broth discarding all of the solids.
1 ea fennel
2 T butter
1 c white wine
3 ea thyme sprigs
Julienne the fennel and sweat in butter until tender and translucent. Add white wine and thyme and cook covered until fennel is tender.
6 ea garlic clove
3 c milk
Slice garlic paper thin and place in a sauce pot with 1 cup of milk and bring to a boil.
Strain and rinse under water. Repeat the process 2 more times
Fry the garlic in a 325 degree fryer until golden brown and crisp
Drain the garlic on paper towels and season with salt
2 ea tomatoes
Remove the core from the tomatoes and score the bottom.
In a pot of boiling water blanch the tomatoes for 10 seconds and shock in an ice bath. Remove the skin and cut into quarters, remove the seed leaving the flesh of the tomato. Dice to a 1/4 inch.
24 ea 16/20 shrimp peeled, cut in half from head to tail
3 c spinach
3 T butter
Sautee shrimp in clarified butter and until just cooked add the clam nage and roasted fennel. And cook shrimp through, fold in the spinach and tomato concasse. Whip in the butter.
Place shrimp in a bowl and garnish with garlic chips.