To close the doors and windows

2名分の材料:

忘れるという意味は「意識の扉や窓を時々閉める」ことで、それは新たに、より高貴な目的のために出発する場所を確保するためである。

Peel and mince the garlic.

Remove the heads of the shrimps, peel and clean the tails.

Put olive oil in a skillet over medium heat. Add the shrimp heads.
Reduce heat and simmer for 5 minutes. Add the brandy and simmer until the brandy evaporates. Remove from heat and add 2g of sweet paprika (or La Vera paprika). Stir. Discard the garlic and crush the shrimp heads to get all the concentrated juices. Strain and keep the resulting oil in the fridge.

Cut the tails from the peeled and deveined shrimps. Over a baking paper form two circles with the shrimp tails cut in half lenghtways. Lightly salt. Place another piece of baking paper on top of the formed circles and flatten them out by tapping gently to form a thin layer with the shrimp tails. Store in the freezer for 30 minutes.

Finely chop some parsley. Cut the fresh red chilli.

Serve in a plate making a base with the shrimps oil, then place on top the circle made with the shrimp tails already detached from the baking paper and sprinkle some parsley. Finish with the fresh red chilli. Let it rest for 15 minutes so the shrimps tartar is tempered.

Ingredients for 2 people:

To forget means “to close the doors and windows of consciousness from time to time” so there’s a place for starting anew and for more noble purposes

Peel and mince the garlic.

Remove the heads of the shrimps, peel and clean the tails.

Put olive oil in a skillet over medium heat. Add the shrimp heads.
Reduce heat and simmer for 5 minutes. Add the brandy and simmer until the brandy evaporates. Remove from heat and add 2g of sweet paprika (or La Vera paprika). Stir. Discard the garlic and crush the shrimp heads to get all the concentrated juices. Strain and keep the resulting oil in the fridge.

Cut the tails from the peeled and deveined shrimps. Over a baking paper form two circles with the shrimp tails cut in half lenghtways. Lightly salt. Place another piece of baking paper on top of the formed circles and flatten them out by tapping gently to form a thin layer with the shrimp tails. Store in the freezer for 30 minutes.

Finely chop some parsley. Cut the fresh red chilli.

Serve in a plate making a base with the shrimps oil, then place on top the circle made with the shrimp tails already detached from the baking paper and sprinkle some parsley. Finish with the fresh red chilli. Let it rest for 15 minutes so the shrimps tartar is tempered.

Ingredientes para 2 personas:

Olvidar significa “cerrar de vez en cuando las puertas y ventanas de la conciencia” para que haya lugar para el surgimiento de lo nuevo y de funciones más nobles

Pelar y laminar los ajos.

Quitar las cabezas a las gambas y pelar y limpiar las colas.

Poner una sartén a  fuego lento con el aceite de oliva y las cabezas de las gambas. Mantener a fuego lento 5 minutos. Añadir el brandy y mantener al fuego hasta que se evapore el brandy. Retirar del fuego y añadir dos gramos de pimentón de la Vera. Remover. Desechar los ajos y aplastar las cabezas de las gambas para obtener todos los jugos concentrados. Colar y reservar en el frigorífico el aceite resultante.

Cortar las colas de las gambas limpias y sin el intestino. Formar sobre un trozo de papel de hornear dos círculos con las colas de las gambas cortadas en dos mitades a lo largo. Salar ligeramente. Poner otro trozo de papel de hornear encima de los círculos formados y aplastarlos golpeando suavemente hasta formar una lámina con las colas. Llevar al congelador media 30 minutos.

Picar fino unas hojas de perejil. Cortar unos aros de guindilla.

Emplatar poniendo un fondo del aceite de gambas, encima el disco de colas de gamba despegado del papel de hornear y espolvorear un poco de perejil y terminar con los aros de guindilla. Dejar templar el plato 15 minutos antes de servir para que el tartar de gambas se atempere.