Fresh Pasta Baskets with Artichokes, Shrimp, and Confit Cherry Tomatoes
Category: Main Dishes
Serves: 4
Fresh pasta baskets filled with a delightful blend of sautéed artichokes, succulent shrimp, and sweet confit cherry tomatoes, all topped with a luscious béchamel sauce—this dish is an elegant and flavorful main course perfect for impressing guests or for a special family dinner. The intricate balance of fresh ingredients, slow-roasted tomatoes, and rich creaminess makes each bite a burst of Mediterranean-inspired goodness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina flour (rimacinata) | 150g |
| Water | 100g |
| Shrimp | 300g |
| Garlic | 2 cloves |
| Extra virgin olive oil | 40g |
| Artichokes | 600g |
| Fine salt | to taste |
| Black pepper | to taste |
| Pachino cherry tomatoes | 300g |
| Fresh basil | 6 leaves |
| Fresh thyme | 2 sprigs |
| Honey | 15g |
| Balsamic vinegar glaze | 2g |
| Butter | 30g |
| All-purpose flour | 15g |
| Milk | 250g |
| Fresh thyme | 1 sprig |
Instructions:
Step 1: Prepare the Confit Tomatoes
The first step involves preparing the confit tomatoes, which will take the longest. Preheat your oven to 140°C (static). Arrange the halved cherry tomatoes on a baking sheet lined with parchment paper, with the cut side facing up. Sprinkle with salt and pepper to taste, then drizzle with a mixture of honey and balsamic vinegar glaze. Add a sprinkle of chopped basil and thyme over each tomato. Roast the tomatoes in the oven for about 70 minutes, or until they are tender and infused with flavor.
Step 2: Prepare the Fresh Pasta
In a large bowl, combine the semolina flour and water, slowly adding the water to the flour while mixing to form a dough. Once mixed, cover the dough with plastic wrap and let it rest. This will help achieve a smooth and pliable texture when rolling out the dough.
Step 3: Sauté the Artichokes and Shrimp
In a skillet, heat a drizzle of extra virgin olive oil over medium heat. Add one whole garlic clove (to infuse the oil with flavor), then add the artichokes, cooking them until tender and golden. In another pan, sauté the shrimp for about 3 to 4 minutes until they turn pink and slightly crispy. Set both the shrimp and artichokes aside.
Step 4: Roll Out the Pasta
Take your rested pasta dough and roll it out on a floured surface using a rolling pin. Roll it until it reaches a thickness of about 4mm. Using a round mold (or a bowl with a 14 cm diameter), cut out 4 discs of dough. You may use a serrated wheel cutter for a decorative edge.
Step 5: Assemble the Baskets
Once the tomatoes have finished roasting, remove them from the oven and mix them with the cooked shrimp and sautéed artichokes. This will be the filling for your pasta baskets. Prepare the béchamel sauce by melting butter in a saucepan over low heat. Add the sifted all-purpose flour, stirring to combine, and cook for 2 minutes. Gradually whisk in the milk, and season with a few sprigs of fresh thyme. Cook the mixture over medium heat until it thickens to a creamy consistency.
Step 6: Boil the Pasta Discs
Bring a large pot of salted water to a boil. Blanch the pasta discs for just a few minutes until tender, then remove them and place them on a tray to cool slightly.
Step 7: Assemble the Baskets in the Cocottes
Take four small cocottes (approximately 9 cm in diameter and 4 cm deep) and lightly grease the interiors with olive oil. Fill each cocotte with the artichoke, shrimp, and confit tomato mixture. Pour a generous amount of béchamel sauce over the filling.
Step 8: Bake the Pasta Baskets
Place the filled cocottes into the preheated oven at 200°C and bake for about 20 minutes, or until the tops are golden and bubbly.
Step 9: Serve and Enjoy
Remove the pasta baskets from the oven and allow them to cool slightly. Carefully remove them from the cocottes, being gentle not to break the delicate baskets. Place each basket on a serving plate, and serve warm.
Serving Suggestions:
Serve these delicate baskets with a crisp, green salad or steamed vegetables to balance the richness of the dish. A light, white wine like Pinot Grigio or Vermentino pairs wonderfully with this dish.
Enjoy your beautifully crafted Fresh Pasta Baskets with Artichokes, Shrimp, and Confit Cherry Tomatoes! A sophisticated and hearty meal that’s bound to be a crowd-pleaser.
