Baneasa Shells with mollusks in wine sauce

Name: Baneasa Shells with mollusks in wine sauce - Anemona L.
Ingredients: Baneasa pasta shells approx. 250 g; frozen mollusks (i.e. shells) approx. 200 g; green onions 3; 4 stalks; olive oil 2; 3 tablespoons; butter 50 g; rosé wine approx. 100 ml; cherry tomatoes approx. 150 g; iodized salt 2 g; freshly ground pepper 1 g; fresh dill 3; 4 stalks.

Fish - Baneasa Shells with mollusks in wine sauce by Anemona L. - Recipia

Băneasa shell pasta with shellfish in wine sauce is prepared quite quickly, while the pasta boils and the sauce cooks in the pan. The recipe was originally created for a contest held on the Divei in the Kitchen website, where it won first prize. It’s a simple combination of shell-shaped pasta, seafood, cherry tomatoes, butter, and rosé wine. The sauce remains the key part of the dish, so the pasta should be served immediately while it’s warm. Quick Info Total time: about 20 minutes of cooking, with the pasta and sauce prepared simultaneously Preparation time: not specified separately in the original recipe Cooking time: about 10 minutes for the pasta and approximately 10 minutes for the sautéing of the shellfish, followed by a few minutes for the wine and tomatoes Servings: not specified in the original recipe Difficulty: easy Recipe type: pasta with shellfish and wine sauce Ingredients 250 g Băneasa shell pasta 200 g shellfish, meaning frozen shellfish 3-4 green onion stalks 2-3 tablespoons olive oil 50 g butter Approximately 100 ml rosé wine 150 g cherry tomatoes 2 g iodized salt 1 g freshly ground pepper 3-4 sprigs of fresh dill Preparation method 1. Bring a large pot of cold water to a boil. Once the water starts boiling, add the salt and the pasta. Cook for about 10 minutes over medium heat without a lid. 2. While the pasta is boiling, clean the green onions and chop them finely. Place them in a spacious pan, like a Doubleta or DryCooker, along with the olive oil and butter. 3. Sauté the onions for about 3 minutes over high heat. Stir as needed to ensure they cook evenly in the oil and butter mixture. 4. Add the frozen shellfish over the sautéed onions. Cover the pan and let them cook covered for about 10 minutes over medium heat. 5. Once the liquid released by the shellfish has evaporated, pour in the rosé wine. Add the cherry tomatoes and let the dish cook together for a little longer. 6. Season with freshly ground pepper and add the finely chopped dill. Use salt sparingly, as the shellfish and their liquid may already have a salty taste. 7. When the pasta is cooked, drain it. Drizzle with a little olive oil and keep it warm until the sauce is finished. 8. To serve, place the pasta on hot plates, then add the shellfish, tomatoes, and the butter and wine sauce on top or around them. The dish should be served immediately. An important detail is the order in which the two components are prepared. The pasta and sauce can be made simultaneously, significantly reducing the time spent in the kitchen. After draining, the pasta should not sit idle for too long, as it can cool down and stick together. A little olive oil helps keep them separate until serving. Why I make this recipe often It’s a practical recipe when I want a warm dish prepared in a short time. The pasta shape is perfect for the sauce, and the pieces of shellfish and tomatoes distribute easily on the plate. The butter and wine give the sauce a pleasant flavor without needing many ingredients. Additionally, frozen shellfish can be kept on hand and used directly in the pan, following the steps in the recipe. Tips Use a large enough pan so that the shellfish can lay in a single layer. This way, they cook better during the steaming process. Do not add the wine until the liquid released by the shellfish has evaporated, as the sauce may become too watery. The wine should be added after this stage, along with the cherry tomatoes. The pasta should be boiled without a lid over medium heat for about 10 minutes. The exact time may depend on the type of pasta, but it’s important not to let them cool after draining. Dill should be added towards the end so that its flavor remains present in the sauce. Salt should be used carefully. The recipe calls for it both when boiling the pasta and for seasoning, but the shellfish may already have enough salt. Substitutions The original recipe uses Băneasa shell pasta, frozen shellfish, rosé wine, butter, olive oil, green onions, cherry tomatoes, and dill. Exact substitutions for these ingredients are not recommended. If you use a different type of pasta, keep the same cooking method and follow the cooking time indicated on the package. For the other ingredients, changes may alter the flavor and texture of the sauce, so it’s preferable to stick to the original combination when making the recipe for the first time. Variations The basic recipe does not include any other ingredients or spices beyond those in the original list. The taste can only be adjusted by the amount of pepper, dill, olive oil, and salt, without changing the structure of the dish. If you prefer a more pronounced sauce, you can let the wine cook a little longer until it reduces. This should be done without changing the ingredient quantities in the recipe and without letting the dish dry out. Serving ideas The pasta with shellfish is served on hot plates so that the butter and wine sauce remains warm. Place the pasta in the center, and add the shellfish and tomatoes on top or around them. Finally, pour the remaining sauce from the pan over the pasta. Dill can be sprinkled at the time of serving if it hasn’t been fully added to the pan. The dish does not need a separate garnish, as the pasta and sauce together form the main course. Frequently asked questions Can I use shellfish directly from frozen? Yes. In the original recipe, the shellfish are added frozen over the sautéed onions, and then the pan is covered and left to cook for about 10 minutes over medium heat. When is the wine added? The wine is added after the liquid released by the shellfish has evaporated. Then the cherry tomatoes are added, and the dish is cooked a little longer. Why are the pasta kept warm after draining? To prevent the pasta from cooling down before serving. After draining, they are drizzled with a little olive oil and kept warm until the sauce is ready. Can I add dill at the beginning? In the original recipe, dill is added after the wine and tomatoes have been added and the dish has cooked a little longer. It’s better to add it towards the end. How much salt is used? The ingredient list indicates 2 g of iodized salt. Some is used when boiling the pasta, and the rest is adjusted during seasoning, being careful of the salt already present in the shellfish. Nutritional values The values below are estimates for the entire dish, as the number of servings is not specified and the exact amount of oil used can vary between 2 to 3 tablespoons. Calories: approximately 1,750-1,900 kcal for the entire recipe Protein: approximately 55-65 g Carbohydrates: approximately 200-215 g Fat: approximately 75-90 g Fiber: approximately 8-12 g Most of the carbohydrates come from the pasta, while the fats primarily come from the butter and olive oil. The shellfish contribute to the protein content. Values may vary depending on the brand of pasta, type of frozen shellfish, and the exact amount of oil absorbed during cooking. The wine also adds to the energy value, even though some of the liquid evaporates. Storage and reheating Pasta with shellfish is best enjoyed immediately after preparation while the sauce is warm, and the pasta hasn’t absorbed all the liquid. If a portion remains, store it in the refrigerator in a sealed container. When reheating, use low heat and warm it only as necessary. Stir gently to avoid crushing the tomatoes and shellfish. The dish may become drier after storage, as the pasta absorbs the sauce. For this reason, it’s preferable to consume it as close to the preparation time as possible.

Category: Fish Author: Anemona L. Views: 232 Date: 25.09.2024

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