RECIPE BY LOUISE LAURENIUS NEW YEAR'S MENU
3-COURSE
Louise Laurenius presents here a 3-course menu. Perfect for New Year's Eve or any other celebration with friends around the dining table.
Louise Laurenius presents here a 3-course menu. Perfect for New Year's Eve or any other celebration with friends around the dining table. Imagine how a simple ingredient like potato can taste so good if treated right. A potato cake with delicious topping is the perfect start to the New Year's dinner. Then pasta for the main course. Who says you can't serve pasta on New Year's Eve? Make a luxurious version with a flavourful bisque, carefully selected ingredients, and stracciatella di burrata on top. A nice finish is then something that will make all pistachio lovers swoon.
RECIPE STARTER: POTATO CAKE (FOR 4)
1 kg waxy potatoes
50 g grated Parmesan
60 g butter
2 sprigs of rosemary
Salt & Pepper
TOPPING; 1-2 tbsp olive oil 8 tbsp crème fraîche 4 tbsp red tapenade 16 large caper fruits Sunflower shoots Flaked Parmesan
INSTRUCTIONS
Preheat the oven to 200 degrees Celsius (fan).
Line a loaf tin with baking paper.
Thinly slice the potatoes, preferably using a mandoline.
Melt the butter with the rosemary sprigs.
Layer the potatoes, butter, and Parmesan in the loaf tin. Don't forget to season with salt and pepper between each new layer of potatoes. Continue until all the potatoes are used.
Cover the loaf tin with aluminium foil and place in the middle of the oven for 1.5 hours, or until the potatoes are soft.
Remove from the oven and let cool slightly.
Then place cling film over the top, put a new loaf tin on top of the potato cake and fill it with something heavy, so the potatoes are pressed down. Let the tin sit in the fridge overnight.
Cut the potato cake into four pieces. Fry all the pieces golden in olive oil in a frying pan. Serve as is, or top with crème fraîche, tapenade, capers, sunflower shoots, and Parmesan.
RECIPE MAIN COURSE: LINGUINE WITH SHRIMP BISQUE & STRACCIATELLA (FOR 4)
400 g linguine
700 g gamberi rossi (can be substituted with lobster or tuna)
2 tbsp olive oil
3 carrots
2 shallots
4 stalks celery
200 ml dry white wine
5 cocktail tomatoes
1 handful flat-leaf parsley
1 litre water
200 g stracciatella (or burrata)
20 g chopped pistachios
Salt & Freshly ground black pepper
INSTRUCTIONS
Start by peeling your gamberi. Set aside the shells and heads. Cut the shrimp meat into small cubes and marinate in a bowl with a teaspoon of olive oil, salt, and pepper.
Peel the carrots and onions. Chop them and the celery into small cubes, about the same size. Heat the remaining olive oil in a saucepan and sweat the soffritto (carrots, onion, and celery) in the oil for a few minutes. Add the shrimp shells and heads and stir. Then pour in the wine and let it evaporate before adding the tomatoes cut into small pieces, roughly chopped parsley, and water. Cover and let everything simmer for about 40 minutes on low/medium heat.
Once done, blend everything with an immersion blender. Then strain through a fine mesh sieve set over a bowl, stirring with a spoon so that all the liquid goes through. You should now have a sauce-like liquid without shells in the bowl = your bisque.
Cook linguine very al dente (4 minutes less than the package instructions). Transfer the pasta to a frying pan over medium heat, add about 200 ml of bisque and 100 ml of pasta water. Stir until everything becomes creamy.
Plate the pasta on two dishes. Top with stracciatella, freshly ground black pepper, the marinated gamberi cubes, and finally chopped pistachios.
RECIPE DESSERT: PISTACHIO DREAM (FOR 10)
350 g plain flour
100 g almond flour
100 g brown sugar
1 pinch salt
1 pinch vanilla powder
3 eggs
125 ml melted coconut oil (can be substituted with rapeseed oil)
400 g pistachio cream
125 g raspberries
1 tsp coconut oil for the tin (can be substituted with rapeseed oil)
INSTRUCTIONS
Mix plain flour, almond flour, brown sugar, salt, and vanilla powder in a bowl. Add the eggs and melted coconut oil. First, stir with a wooden spoon, then use your hands to bring the dough together. Let the dough rest in the fridge for about 20 minutes. Preheat the oven to 180 degrees Celsius top/bottom heat. Grease a springform tin, about 24 centimeters in diameter, with coconut oil.
Press two-thirds of the dough into the springform tin. The dough should cover the bottom and have a rim about 2 centimeters high.
Pour the pistachio cream into the tin and spread it evenly with a spoon. Press the raspberries into the pistachio cream.
Crumble the remaining dough over the pistachio cream and raspberries.
Bake in the middle of the oven for about 30 minutes. Allow to cool slightly before serving.
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