Shrimp Tartare on Crostini. I had the opportunity to cook with Tuscan personal Chef Joe Russo.
Together, we prepared a full Tuscan meal while in Italy. We were in the seaside resort of Viareggio, so most of the dishes we made had a seafood theme.
We made five appetizers (Cinque Antipasti alla Viareggio), most of which were not cooked in the traditional sense. One of my favorites of these five antipasti was Shrimp Tartare on Crostini. It is simple, tasty, and very fresh.
You can make your own Crostini or use store-bought. We made a puree of Pecorino cheese and extra virgin olive oil, with an immersion blender.
The puree on the Crostini is topped with fresh shrimp tartare. It was both eye-catching and delicious. This is a simple appetizer to put together for parties.
One of the characteristics of Italian Cooking, especially in Tuscany, is cucina povera, or “Poor cuisine.” Cucina povera goes way back in Italian history. It refers mostly to the peasants of the poor classes. It is a type of cooking that mixes with another well-known art, that of making do with what you have. That is the essence of everyday Tuscan cooking.
Shrimp Tartare on Crostini with Tuscan pecorino (not aged), extravergine, and some black pepper.
Patagonian Shrimp for Shrimp Tartare
Patagonian shrimp are wild-caught shrimp that live in the icy, pristine waters off of the far southeastern tip of Argentina. They’re also known as Pleoticus muelleri (their Latin name) and Wild Patagonian Red Shrimp (or pink shrimp).
Patagonian shrimp are versatile. They can be used in many dishes like seafood platters, salads, and pasta. Other options include sushi, soups, creams, tapas, and appetizers. They can be eaten cooked, grilled, or sautéed.
What does Patagonia shrimp taste like?
Patagonian shrimp are known for their sweet flavor, bright red color, and large size. They are often described as being a cross between a shrimp and a lobster. There is a tenderness and natural sweetness to the meat, which makes the taste and texture different.
Patagonia Red Shrimp is great as a cocktail shrimp. It also enhances dishes that highlight their natural flavor. Patagonian shrimp are larger than other shrimp species.
Pecorino versus Parmesan cheese for Shrimp Tartare
Parmesan and Pecorino, both Italian hard cheeses, have different vibes. Pecorino, made from sheep’s milk, has a tangy, slightly gamey flavor, and tends to be sharper and saltier. Parmesan, from cow’s milk, is nutty and savory, with a more granular texture.
Pecorino is a beloved staple in Tuscany. Pecorino is a key ingredient in Tuscan cuisine. It is a sheep’s milk cheese that’s been around in Tuscany since ancient times.
Pecorino cheese has deep roots in Tuscany, with traditional techniques of production passed down through generations. This gives the cheese a rich historical and cultural significance.
It is made from sheep’s milk, which is abundant in the region. Pecorino benefits from the high-quality pastures of Tuscany. The diet of the sheep, influenced by the local flora, gives the cheese its unique flavor.
Shrimp Tartare is best with Pecorino
Pecorino comes in various forms. It can be fresh, aged, and everything in between. This makes it a versatile ingredient in many Tuscan dishes. These dishes range from pasta and salads to desserts.
It has a distinct, robust flavor that complements the bold tastes of Tuscan cuisine. The sharpness of aged Pecorino enhances the savory and hearty nature of many regional dishes.
So, it’s not just about the taste—it’s a cheese that embodies the essence of Tuscany itself.
Shrimp Tartare on Crostini
Equipment
- Immersion Blender
Materials
- 1 lb Patagonian Shrimp Red Raw Shrimp
- 6 tbsp Olive Oil
- 1 cup Pecorino Cheese
- Black Pepper to taste
- 12 Crostini toasted
Instructions
- If using fresh bread, toast the crostini
- Peel the Patagonian Shrimp
- Rouch chop Shrimp
- Prepare the puree, combine the cheese and olive oil in a bowl
- Using an immersion blender, blend until smooth
- Top each crostini with a dollop of the blended cheese mixture
- Black pepper to taste
- On each crostini, add 1 tsp of chopped shrimp
- sprinkle a little olive oil on each crostini and serve
Video
Nutrition
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Oh how wonderful! I have that cookbook! And I only buy Patagonian shrimp. I didn’t know it was a “thing!” Great recipe.
Enjoyed my adventure with Chef Joe Russo
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