Pepper Dough Mezzaluna with Shrimp, Balsamic Pearl Onions and "Pomodori Secchi"Vellutata
Pomodori Secchi or sundried tomatoes were historically popularized in Italy as a means of preservation. Seasonal tomatoes would be set on a tile roof prevalent to the times in order to dry. These dried tomatoes could then be saved for use in the winter season when fresh tomatoes were not available.
Ingredients
- 24 ravioli
- 1/4 cup olive oil
- ¼ cup Pecorino cheese
- ½ cup vegetable stock
- 2 tbsp heavy whipping cream
- TT salt and pepper
- 2 cups sundried tomatoes (steeped)
- 2 oz Red Pearl onions
- 1 cup Balsamic Vinegar
- 2 light Brown Sugar
- 2 Tbsp fresh basil (chopped)
- 1 lb shrimp (p&d)
- 1 garlic clove, whole
- Cognac
Directions
Blanch and peel Red Pearl onions for garnish. Poach onions for 30 minutes in balsamic and brown sugar then set aside. Puree 1 ½ cup of sundried tomatoes with garlic, olive oil, vegetable stock, cream and Pecorino cheese. Season and set aside. Sautee shrimp in butter and garlic, deglaze with cognac, and cook for 2- 3 minutes. Season with salt and pepper. Finish blanched ravioli in the shrimp-cognac butter and toss with fresh basil. Plate accordingly with the other components.
