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“Cook Twenty-Fourseven”
Recipe from Tim Mälzer’s new cookbook: Shrimp Bolognese for every day
Bolognese made from shrimp: Tim Mälzer’s everyday pasta
© Reinhard Hunger
Tim Mälzer’s kitchen is suitable for everyday use and often contains little meat. He reveals exclusively to the star a recipe for shrimp bolo from his new cookbook “Cooking Four-Seven”.
There’s no such thing as tasty: In Tim Mälzer’s new cookbook “Cook Twenty-Fourseven”, which will be released in October 2023, is about good and uncomplicated food around the clock. “I almost never cook my dishes twice. There are days when I want to eat flowers, just lightly perfumed, very fresh. Then I just grate a few tomatoes with the pasta, add olive oil and basil,” says the TV chef on a large scale star-Conversation. “Then there are days when I need it really coarse. Same sauce, but a lot of garlic. I put so many anchovies in it, you can’t eat them anymore.”
In his cookbook, the restaurateur and operator of the “Bullerei” gives an insight into how he cooks at home. “Almost every day. Late in the evening, that’s my time. That’s when I listen to music and cook,” says Mälzer in the stern interview. His recipes are suitable for everyday use, product-related, often low in meat, varied and feasible – for the whole family.
The star was allowed to exclusively take a first look at Mälzer’s new cookbook. Here is the recipe for his Shrimp Bolo.
More everyday recipes from Tim Mälzer can be found here: “Cook Twenty-Fourseven”. The book will be published on October 11, 2023, but can already be pre-ordered.
Recipe for Tim Mälzer’s Shrimp Bolo
For 4 servings
Time: 1 hour 10 minutes
- 16 head and shell shrimp
- 4 cloves of garlic
- 10 grams of ginger
- 1 sprig of flat-leaf parsley
- 8 tablespoons olive oil
- 1.5 tbsp tomato paste
- 150 ml dry white wine
- 4 sprigs of basil
- ½ tsp fennel seed
- 1 strip of organic lemon zest
- 12 cherry tomatoes
- ½ red pepper
- Salt
- pepper
- 400g of tagliatelle
- 1 tbsp cold butter
- 1 tsp grated lemon zest
1. Rinse, drain, peel and dehead the prawns. Roughly chop the shrimp shells and heads. Press the garlic cloves. Peel and slice the ginger. Finely chop the parsley.
2. Heat 3 tbsp oil in a wide saucepan. Roast the shrimp shells and heads for 3-4 minutes while stirring. Add tomato paste and roast for 5 minutes. Deglaze with wine and reduce almost completely. Add 2 stalks of basil, fennel seed and lemon zest, cover with cold water and bring to the boil uncovered. Then let it simmer for 10 minutes on a low heat.
3. Meanwhile, cut the back of the shrimp lengthways, devein, rinse, pat dry and chop finely. Chop the tomatoes, peppers and remaining garlic separately.
4. Pass the sauce through a fine sieve. Heat 4 tbsp oil in a large pan. Fry the chopped shrimp until crumbly. Add the garlic and peppers and stir-fry for 1-2 minutes. Add the tomatoes and 300 ml shrimp stock and simmer over a medium heat for 8-10 minutes until creamy. Season with salt and pepper.
5. Cook the pasta in boiling salted water according to package directions until al dente. Then pour into a sieve, reserving 150 ml of pasta water. Pick off the remaining basil leaves.
6. Add the pasta, butter and lemon zest to the sauce, add some pasta water if necessary and cook for 1-2 minutes while stirring. Drizzle with the remaining oil and serve sprinkled with basil.
Tip: Freeze the remaining shrimp stock for next time.