There’s no such thing as tasty: Tim Mälzer’s new cookbook “Four and twenty seven cook”, which will be published 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, only slightly perfumed, very fresh. Then I just grate a few tomatoes with the pasta, add olive oil and basil,” says the TV chef in the big 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 exclusively allowed to take a first look at Mälzer’s new cookbook. Here is the recipe for his Shrimp Bolo.

For 4 servings

Time: 1 hour 10 minutes

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.