Preparation
1 hour
Cooking Time
40 minutes
Persons
4
Difficulty
medium
The Recipe of the Chef
Giusy Di Castiglia
Ingredients
320gr fusillone 28 Pastai
12 red shrimps 3 size
Seed oil 80gr
Juice of half a lemon
Lemon zest
600gr cleaned friarielli
150 gr buffalo
200 gr cooking cream
100 gr milk
Salt to taste
Pepper to taste
Olive oil to taste
Poached garlic
Chili pepper
Recipe
Blanch the friarielli in hot water and then toss them in ice water. Heat a nonstick skillet with garlic and red pepper, adding evo oil and sauté the friarielli ,adjust salt and let cool. At this point blend them, adding 2 ladles of water and sieve to get the liquid part.
For the Buffalo Fondue
In a small saucepan, we heat cream and milk, and in the meantime we cut the buffalo mozzarella into cubes. Over a low flame, we add the mozzarella to the mixture, turning with a whisk, add salt and cover with foil and let cool and then strain through a strainer.
For the Shrimp Mayonnaise
We clean the red shrimp , setting aside the head and carapace. With the help of an immersion blender we blend the shrimp heads with seed oil and lemon juice ,forming an emulsion that will then be sieved.
With the cleaned shrimp, however, we prepare a tartare, seasoning them with lemon zest, evo oil and salt
COOKING
When the water boils, we salt the water and drop the pasta al dente, combining it in the pan with the friarielli cream. We finish with raw evo oil and serve with the shrimp tartare, buffalo fondue and a few drops of shrimp mayonnaise.
