Cold Barilla Spaghetti no.5 with San Remo Red Shrimps and Burrata from Andria

Leonardo De Paoli's recipe for Pasta World Championship 2016
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Livello MASTERY
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216 Views
 
Livello MASTERY
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  • ¾ lb Spaghetti Barilla , (n.5)
  • 4 oz burrata , (Andria – Italian P.G.I. cheese)
  • 8 shrimp , (San Remo)
  • 7 oz fennel
  • ⅜ oz wild fennel fronds
  • 10 cups water
  • 2 cups dry white wine , (Friulano)
  • 1 ½ oz coarse salt
  • 1 ½ oz Extra Virgin Olive Oil , (Garda – Casaliva Cultivar)
  • 1 lemon , (Amalfi I.G.P.)
Preparation

Peel the shrimp, keep the shells, heads and tails, but discard the intestines
Squeeze the heads to extract the juice and set aside.
Bring to a boil 6 cups of water with the zest of half a lemon, the shells, heads and dried fennel.
Add 2 cups of white wine and 0.7 oz of salt.
Cook the spaghetti for 8 minutes until “al dente”.
When cooked, drain and cool the pasta in salted cold water (0.7 oz/8 cups) for a few moments, so it does not lose the flavour and taste.
Meanwhile centrifuge the fennel to obtain 40 grams of juice.
With a hand blender, mix the juice with 1 ½ oz of extra virgin olive oil with the juice from the shrimp heads until it becomes a thick sauce.
Prepare a tartare by chopping the shrimps tails in very small pieces and let them marinate for a few moments with the emulsion.
Slice open the center of the burrata to allow the creamy shreds to pour.
Dry the spaghetti in a dish towel and season with the emulsion, the shrimp tartare and some feathery fennel tops.
Create a round nest with the tossed pasta and plate in soup dish.
Finish with the burrata shreds, grated Amalfi lemon rind and a sprinkle of freshly ground pepper.

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