Restaurant R’evolution’s Fazzoletti with Crawfish


3 ounces fazzoletti pasta (recipe below), dry
1/4 cup crawfish stock (recipe below)    
1/2 cup corn juice        
2 Tablespoons olive oil    
3 ounces crawfish tails    
1 Tablespoon butter    
2 Tablespoons Parmesan, grated    
2 Tablespoons corn kernels        
2 fried sage leaves
1 pinch each corn powder, orange zest, salt and freshly ground black pepper

In a skillet, warm the crawfish stock, corn juice, corn and olive oil. Cook corn until tender.

Add the crawfish tails, butter and Parmesan and bring to a boil, mounting in the butter. Season lightly with salt and pepper to taste.
Cook pasta in boiling, salted water for 4 minutes or until tender.

Add the cooked pasta, arrange in a bowl and sprinkle top with fried sage leaves, corn powder and orange zest. Serves 1.

Fazzoletti Pasta


6 ounces bread flour
6 1/4 ounces all purpose flour
4 eggs
1 Tablespoon water

Combine ingredients in the bowl of an electric mixer with a paddle for 5 minutes. Wrap in plastic wrap and rest for 1 hour. Roll out using a pasta machine set to No. 2. Cut into 3-inch by 1 1/2-inch rectangles.

Yields 1 pound.

*Disclaimer: You can substitute good quality store-bought fresh pasta.

Crawfish Stock


1 pound crawfish heads
1/4 cup onion, roughly chopped
2 garlic cloves, crushed
3 lemons, thinly sliced
2 bay leaves
1/4 teaspoon crab boil, liquid
4 cups water
3/4 teaspoon salt
2 Tablespoons olive oil

Roast crawfish heads in an oven at 350 degrees for 15-20 minutes. Sweat vegetables with a little olive oil until soft. Add water and simmer slowly for 20 minutes, skimming constantly, then strain.

Yields 4 cups.

Restaurant R’evolution
777 Bienville St. | 553-2277