Torn Pasta Fagioli with Shrimp Polpettini - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Fo
Make the Polpettini Combine the shrimp, panko, egg, cream, lemon zest, 1 teaspoon salt, and a few grinds of pepper in a food processor and puree until smooth. (
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Ingredients
- ¾ pound shrimp, peeled, deveined, and coarsely chopped
- ¼ cup plus 2 tablespoons panko (Japanese bread crumbs)
- 1 large egg
- 2 tablespoons heavy cream
- Finely grated zest of 1 lemon
- Kosher salt
- freshly ground black pepper
- ½ cup extra-virgin olive oil, plus more for serving
- ½ medium white onion, diced
- 3 garlic cloves, very finely chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 2 15-ounce cans white beans, drained and rinsed
- ½ batch fresh pasta dough, rolled as directed and cut with a knife into irregular shapes of about 2 inches, or ½ pound dried wide flat noodles, such as pappardelle, broken into 2-inch lengths
- Thinly sliced fresh sage leaves for garnish (optional)
- Fleur de sel
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