Dungeness Crab Fresh Rolls
INGREDIENTS
4 oz. rice noodles
20 8” round rice paper wrappers
1 lb. Dungeness crab meat (remove all shell material)
8 oz. micro citrus greens
2 cups shisho or mint leaves
1 cup scallion, cooked in olive oil
1 cup roasted shallots (can be bought ready-made)
1 cup of julienned daikon radish and carrots (pickle in ½ cup of rice vinegar and ½ cup of water for 2 hrs)
1 > Follow directions on the package to cook the rice noodles. Drain well and pat dry with paper towels.
2 > Fill a large shallow bowl with warm water. Soak one rice paper wrapper in the water until pliable, or about 30 seconds.
3 > Spread on a counter top or work surface. Top the wrapper with rice noodles, micro mixed greens, cooked scallion, roasted shallots, pickled daikon radish and carrots, shiso leaves and steamed Dungeness crab.
4 > Tightly fold the wrapper over the fillings, tuck the sides and roll all the way up to the end of the rice paper. Transfer to a platter and cover with a damp cheesecloth. Repeat with the remaining wrappers and fillings.
5 > Cut the rolls into two or four to make them bite-size. Consume right away. Do not refrigerate.
Sauce:
¼ cup fresh lime juice
3 tsp. fish sauce
3 tsp. palm sugar
2 tsp. water
1 small minced fresh chili pepper
3 cloves minced garlic
2 oz. minced fresh ginger
In a small bowl, whisk together all of the ingredients.
BT Nguyen
Restaurant BT
2507 S. MacDill Ave.
Tampa, FL 33629
(813) 258-1916
restaurantbt.com
Ricotta Spread
INGREDIENTS
2 tbsp. extra virgin olive oil
6 oz. marinated sun-dried tomatoes
Small pinch black pepper
16 oz. fresh ricotta
1 tsp. salt
1 oz. fresh chives
½ oz. fresh basil
1 > Blend the sun-dried tomatoes, chives and basil in a food processor or blender.
2 > Combine the mixture with the ricotta, oil, salt and black pepper, mixing very well. Serve with slices of toasted bread.
3 > To prepare your own marinated sun-dried tomatoes, blanch tomatoes for 5 minutes in a saucepan with boiling water and 3 tablespoons of white vinegar.
4 > Dry them on paper towels for a few hours, then layer them in a container with powdered garlic, Italian seasoning and vegetable oil.
Franco + Mara Marolo
La Casa della Pasta
5273 Ehrlich Road
Tampa, FL 33624
(813) 961-1012
lacasadellapasta.rest
