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Soft Shell Crab Falsi Testaroli with Lemon Tomato Basil Sauce MARIO BATALI

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Mario cooks up yet another masterpiece!

ingredients
SOFT SHELL CRAB FALSI TESTAROLI WITH LEMON TOMATO BASIL SAUCE
1 recipe Basic Pizza Dough
flour (for rolling)
1/4 cup olive oil
4 soft shell crabs (cleaned and rinsed, cut in half)
1 shallot (peeled, minced)
2 cloves garlic (peeled, sliced)
1 can cherry tomatoes (15 ounces)
1/4 cup parsley (chopped)
1 bunch basil (chopped)
1 cup fine fresh breadcrumbs (toasted in 2 tablespoons olive oil)
Kosher salt and freshly ground black pepper (to taste)

directions
Bring a large pot of salted water to a boil.
On a floured surface add the pizza dough and roll until 1/8-inch thick. Roll the pizza dough, like a jelly roll, into a log. Cut into 1 to 1 1/2-inch thick strips. Drop the pasta into the boiling water and cook until just al dente.
Heat a large saute pan with olive oil over medium-high heat. Add the soft shell crabs and saute until cooked through, about 3 minutes per side. Remove the crabs to a plate. Add the shallot and garlic and cook until shallot is translucent, about 4 minutes. Add the tomatoes and allow to cook until softened, another 4 minutes. Season with salt and pepper.
Drain the pasta and add to the saute pan. Toss to combine, adding 1/4-1/2 cup of pasta water if necessary. Season again with salt and pepper.
Divide the pasta between bowls and top with breadcrumbs, parsley and basil and two soft shell crab halves.
To Toast the Breadcrumbs:
Heat a medium saute pan over medium heat and add 3 tablespoons of olive oil. Add breadcrumbs and allow to toasted until medium golden brown. Remove from the heat and allow to cool.
Tip: For a quick store-bought solution, purchase the pizza dough from your local pizzeria

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