My Autumn Pastilla

a small creation based on seasonal vegetables and without forgetting the Best: the lemon caviar which goes perfectly with my shrimps and scallops so what do you think?
Perfect for an occasion, to seduce your guests with this recipe.
Your turn to judge 👌👌😉

💥300g of shrimp (+ whole shrimp for decoration),
💥300g of scallops
💥 200g of rice vermicelli,
💥300g mushrooms cut into small pieces
Pitted black olives cut into slices.
💥300g grated pumpkin
💥1 leek, finely chopped
Green, red, yellow pepper cut into small pieces. (1/2 of each).
💥 juice of 2 lemons and 1 lemon for decoration,
Olive oil.
💥3 tbsp of salty soy sauce
💥3 tbsp sweet soy sauce
💥1cases of tomato paste.
💥1 tbsp of paprika.
💥 1 tbsp of cumin.
💥1 tsp of ginger.
Grated 💥cheddar cheese
💥 parsley, chopped cilantro.
💥1 teaspoon of pepper puree
💥2 to 3 cloves of garlic.
💥2 to 3 packets of pastry sheets or 1 packet of filo pastry
💥100g of butter.
💥 3 lemon caviar

♦️ ️In a frying pan, brown the peppers, leeks, mushrooms, pumpkin in a drizzle of salted and peppered oil.
♦️ Brown the shrimps + soybeans in a little oil in a pan.
♦️ ️Do the same with the Saint Jacques nuts.
♦️ Soak the rice vermicelli in boiling water for a few minutes, drain it and cut it with scissors.
♦️ ️In a pan put parsley / coriander, garlic, drizzle of olive oil, tomato paste, tomato soup and spices (ginger, turmeric, cumin, paprika)
Add the lemon juice and 60ml of water and simmer for 3min.
♦️ Transfer the mixture into a salad bowl add the vermicelli + the vegetables (lemon, peppers, leeks, etc.) + the shrimps with scallops.
♦️ Season to taste, add the soya and mix gently so that the different flavors of the spices are impregnated.
♦️ Make the pastilla by placing the leaves interspersed to cover the surface of the hoop (watch the video on my YouTube channel the touria recipes)
♦️ Place the mixture inside and sprinkle with cheese before closing the leaves.
♦️ Butter well on top to stick the leaves and wrap the stuffing.
♦️ Prick the pastilla with a fork to allow the steam to escape during cooking.
♦️ Brush the pastilla generously with melted butter to have a good crunchiness and color when cooking.
♦️ Bake in a hot oven at 180 ° C, until the pastilla takes on a beautiful golden color.
♦️ ️Serve the pastilla very hot decorated with sautéed shrimps, and of course the chef’s little touch the lemon caviar.

No Comments

Leave a reply