Tagliatelle with crab sauce and Argentine red crab from Erika Árkosi
Pura Vida chef Erika Árkosi, who also set foot in the Szigliget Castle courtyard, is a lover of Mediterranean cuisine, so she often plans dishes for the menu that feature seafood. This time, she shared a recipe for tagliatelle with crab sauce, which can bring a little summer atmosphere into winter weekdays.
6 pieces of Argentine red crab with heads and tails
1 medium red onion
4 cloves garlic
1 stalk of celery
1 carrot
1 dl rosé
1 tablespoon tomato paste
2 tablespoons mascarpone
1 red chili pepper
1 teaspoon turmeric
1 teaspoon coriander seeds crushed in a mortar
1 teaspoon cumin
1 handful of arugula
750 g tagliatelle pasta
olive oil
only
breast
Preparation:
In a pot, fry the crabs in a little olive oil, then remove them from the pot and peel them. Put the head and tail, as well as the shell, back into the pot. Add the onion, garlic and sauté. Then pour in the wine, and when the alcohol has evaporated, add the tomato paste, carrots, celery and spices. Pour in the water, squeeze in the seasonings from the crab heads, and cook for half an hour. Strain, then blend the strained liquid with the vegetables and mascarpone to make the sauce. Toss the cooked pasta into the sauce, chop the crabs, and add the arugula when serving. If possible, you can grill a crab and then add it whole to the finished dish.
