1 hour

Cooking Time
40 minutes



The Recipe of the Chef

Giusy Di Castiglia


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


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


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.